Name: Restaurant Style Aloo Gobi
Ingredients: 1 small head cauliflower, or 2 heaping cups of chopped florets; 2 medium potatoes, - about 2 cups cubed; 1 tsp oil; 1-2 tsp lime/lemon juice; 3/4 tsp turmeric; 1 tsp ground cumin; 1 tsp ground coriander; ⅓ tsp cayenne or paprika,, use paprika for less heat; ½ tsp garam masala; 2 tsp minced ginger; 2 tsp minced garlic; 1/2 tsp salt; 2 tsp oil; 1 tsp ground coriander; ½ tsp ground cumin, or 1/4 tsp cumin seeds; ½ tsp garam masala; ¼ tsp cayenne or Indian red chili powder; 2 tsp minced ginger; 2 tsp minced garlic; ½ hot green chili, finely chopped, such as serrano, Thai or use mild chilies for less heat; ¾ -1 cup thinly sliced onion; 2 Medium tomatoes, pureed; 1/4 to 1/2 tsp salt; ½ tsp dried fenugreek leaves,, optional; Lime juice and cilantro, for garnish

Ingredients

For the Cauliflower & Potatoes

1 small head cauliflower, or 2 heaping cups of chopped florets
2 medium potatoes, – about 2 cups cubed
1 tsp oil
1-2 tsp lime/lemon juice
3/4 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
⅓ tsp cayenne or paprika,, use paprika for less heat
½ tsp garam masala
2 tsp minced ginger
2 tsp minced garlic
1/2 tsp salt

For the sauce:

2 tsp oil
1 tsp ground coriander
½ tsp ground cumin, or 1/4 tsp cumin seeds
½ tsp garam masala
¼ tsp cayenne or Indian red chili powder
2 tsp minced ginger
2 tsp minced garlic
½ hot green chili, finely chopped, such as serrano, Thai or use mild chilies for less heat
¾ -1 cup thinly sliced onion
2 Medium tomatoes, pureed
1/4 to 1/2 tsp salt
½ tsp dried fenugreek leaves,, optional
Lime juice and cilantro, for garnish

Steps

Heat the oven to 400℉ (205 c).
Put cauliflower and potatoes in a bowl, sprinkle with oil and toss well to coat. Drizzle on lime juice and mix well.
Combine all the spices and salt in a small bowl, mix really well and sprinkle over the vegetables. Add ginger and garlic and toss well to coat.
Spread the mixture evenly in a parchment-lined baking dish for even cooking.
Bake at 400℉ for 25-35 mins or until cooked through, testing the larger potato pieces for doneness. The source refers to notes for alternative cooking methods.
For the sauce, heat a large skillet over medium heat. Add oil, then coriander, cumin, garam masala and cayenne once somewhat hot. Mix well, let the spices become very fragrant, then add ginger and garlic.
Cook for a few seconds, then add chili and onion and cook until the onion is golden.
Mix in pureed tomato and salt well.
Bring to a boil and cook for another minute to thicken the sauce and roast the tomato puree. Mix the baked potatoes and cauliflower into the sauce well, then add fenugreek leaves and toss to coat.
If the sauce is too thick, add a few Tbsp water, mix well and cover. Cook for 2-3 minutes, then switch off the heat.
Rest covered for a few minutes to let the flavours meld, then taste and adjust salt and flavour.
Garnish with cilantro and lime juice before serving. Keep refrigerated for up to 3 days.