Aloo Gobi

• 3 tablespoons vegetable oil, divided
• 1/2 teaspoon cumin seed
• 1 small onion, quartered and sliced
• 2 serrano chile peppers, minced
• 1 teaspoon ginger paste
• 2 teaspoons ground coriander
• 1/4 teaspoon paprika
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garam masala
• 2 medium baking potatoes, peeled and cut into 1 inch pieces
• 1 teaspoon salt
• 1/2 head cauliflower, cut into florets
• 2 teaspoons lemon juice

1. Heat 2 tablespoons of oil over medium-high heat in a large pot. Fry cumin seeds for a few seconds until they turn golden brown and begin to pop. Reduce heat to medium, stir in the onion, and cook until lightly browned. Stir in serrano pepper and ginger; fry for 1 minute. Season with coriander, paprika, turmeric, cayenne, and garam masala; cook for 30 seconds until fragrant.
2. Stir potatoes and salt into the pot, cover, and cook for 5 to 7 minutes. Add cauliflower, cover, and cook until cauliflower steams in its own juices until tender, about 20 minutes. Stir in lemon juice. Pour remaining 1 tablespoon of oil around the edges of the pot. Increase heat to medium-high and fry for 3 to 5 minutes to brown, stirring gently to avoid mashing the cauliflower.

vegetable oil, cumin, onion, serrano chile peppers, ginger paste, ground coriander, paprika, turmeric powder, cayenne pepper, garam masala, baking potatoes, salt, cauliflower, lemon juice

Taken from www.allrecipes.com/recipe/103915/aloo-gobi/ (may not work)