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Aloo Gobi

Indian food is hands down one of my favorite cuisines but it's not as easy to get great Indian food as it is to get awful Indian food. In downtown Boise, there is a delicious and very authentic little spot named "Taj Mahal". Where service is lacking, the food more than makes up and everyone feels like part of the family there. I almost always get aloo gobi when I'm there and recently tried my hand at it in my own kitchen. Even with generous helpings and daily feedings the batch lasted me about a week.

Here's what I used:
1/8 cup olive oil
1 medium onion, chopped
1 tablespoon minced garlic
1 teaspoon cumin
1 (15 ounce) can diced tomatoes
1 (15 ounce) can coconut milk
2 tablespoons ground coriander
1 tablespoon salt
1 tablespoon ground turmeric
1 tablespoon cayenne pepper
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
3 large Yukon Gold potatoes, cubed (I like the skin but you can peel them if you'd like)
1 medium head cauliflower, chopped into bite size pieces
1 (15 ounce) can garbanzo beans, drained
2 tablespoons garam masala

Here's how I prepared it:
1.Heat oil in a large pot on medium-high heat and add onion. Cook until softened, about 4 minutes, then stir in garlic and cumin. Continue to cook until onion begins to brown.


2.Stir in tomatoes and coconut and the coriander, salt, turmeric, cayenne pepper, cinnamon, ginger, and cardamom. Stir until mixture begins to boil, then put in the potatoes, cauliflower, and garbanzo beans. Blend well. Reduce heat to low and cover.

3.Simmer until the potatoes are tender, 45 minutes to an hour (this will depend on the size of the potato chunks). Sprinkle in the garam masala, stir, and cook for an additional 5 minutes.


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