Roasted Aloo Gobhi (Potatoes and Cauliflower)
2 medium russet potatoes,
cut into 2-inch-long sticks 1 medium head cauliflower,
cut into small florets 3 tablespoons + 2 tablespoons olive oil, divided
1 teaspoon cumin seeds ½ teaspoon ground turmeric 1 small yellow onion, finely
diced
Pinch of asafetida (optional
but really great) Pinch of red chile powder 1 tablespoon julienned fresh
ginger (see tip) 1 tablespoon fresh lime juice (from about half a lime), plus more if needed 1 teaspoon kosher salt, plus
more if needed
½ cup chopped fresh cilantro (stems and leaves), for garnish
Instructions: Preheat the oven to 400 degrees. Line a baking sheet with foil.
Spread the potatoes and cauliflower over the prepared baking sheet and toss them with 3 tablespoons of the oil. Spread them in an even layer and roast for 30 minutes, or until the cauliflower and potatoes have browned and slightly crisped, tossing them once halfway through the cooking time. Set the vegetables aside to cool.
Meanwhile, in a large sauté pan over medium-high heat, warm the remaining 2 tablespoons oil. Once the oil begins to shimmer, add the cumin seeds and cook until they turn a medium shade of brown, about 1 minute max. Reduce the heat to medium and swirl in the turmeric. Add the onion and sauté, stirring for 4 to 6 minutes, until the onion becomes translucent. Add the asafetida (if using), red chile powder and ginger, and cook for another minute.
Stir in the roasted potatoes and cauliflower, including any charred bits from the foil, and gently mix everything together (don’t overmix, or the cauliflower will fall apart). Add the salt and cook for 5 to 6 minutes more, until the potatoes and cauliflower are tender (but not soggy). Remove from the heat and add the lime juice. Taste and adjust the lime juice and salt, if needed. Garnish with the cilantro before serving.
Tip: The easiest way to julienne ginger is to cut the piece of ginger in half lengthwise, cut it into slices, also lengthwise, then cut each slice into thin strips. Cut with, not against, the grain (you know you’re going against the grain if you see tiny threads coming out of the ginger as you cut it). Makes 4 servings