Aarti Sequeira'S Aloo Gobi

• 1/2 cup garlic clove, whole
• 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
• 1/4 cup canola oil
• 1/8 teaspoon hing
• 2 tablespoons ginger-garlic paste (above) or 2 teaspoons grated ginger
• 1 tablespoon ground coriander
• 1/4 teaspoon turmeric
• 1 cup water, divided
• 2 tablespoons peanut oil
• 1 large serrano pepper, split down the middle leaving halves attached
• 1 teaspoon cumin seed
• 1 small head cauliflower, cut into small florets
• 1 russet potato, peeled and cut into 1/2-inch cubes
• 1 pinch kosher salt
• 2 tablespoons freshly minced cilantro leaves, to garnish

1. For the ginger-garlic paste: Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
2. For the aloo gobi: Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.
3. In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.
4. Add the wet masala and hing (careful, it will also splutter).
5. Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.
6. Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes.
7. Garnish with cilantro and serve.

garlic, fresh ginger, canola oil, hing, gingergarlic, ground coriander, turmeric, water, peanut oil, serrano pepper, cumin, cauliflower, russet potato, kosher salt, cilantro

Taken from www.food.com/recipe/aarti-sequeiras-aloo-gobi-515811 (may not work)