Courtesy of Kalpana Waikar of Inspired Indian Co.

Makes 4-5 Servings

Ingredients:

• 1 Aloo Gobi Spice Kit
• 2 medium potatoes
• 1 head cauliflower
• 1 small onion
• 1-inch cube fresh ginger
• 4 garlic cloves
• 1 lemon
• 1 cup tomato sauce
• 1 tablespoon butter
• vegetable oil
• salt
• chopped cilantro for garnish (optional)

Directions:

1. Preheat oven to 450º. Cut potatoes into 1-inch cubes and cauliflower into large florets. Toss with 1 tbs oil and ½ tsp salt. Roast on baking sheet for 20 to 30 min until browned, tossing after 15 min.
2. Finely chop onion. Heat 1 tbs oil in large frying pan on medium.  Add WHOLE SPICES to pan, stir 1 min, then add onion. Sauté 7 to 10 min until lightly browned.
3. Peel and finely grate ginger and garlic. Add to pan and sauté 1 min. Add MASALA POWDER, 1 tbs butter, and 2 tbs water. Sauté 2 min.
4. Mix in tomato sauce and ½ tsp salt. Cover and simmer on low 10 min; stir occasionally.
5. Add potatoes, cauliflower, and ¼ to ½ cup water. Simmer for 2 min. Add salt and lemon juice to taste.

Note: Larger whole spices are not meant to be eaten. Remove before serving or instruct diners to avoid/remove while eating.

Tips:  

• For extra-rich flavor, substitute ghee for butter.
• For a dry version, omit tomato sauce, skip Step 4, and don’t add water in Step 5.
• Stir in 1/2 cup frozen green peas with potato and cauliflower in Step 5.
• Substitute 4 cups halved brussels sprouts for cauliflower.
• Lower-carb variation: substitute 8 ounces halved mushrooms for potato.
• Vegan variation: substitute non-dairy spread or vegetable oil for butter.