Aloo Gobi Chaat

This hybrid of Indian food and home fries is a perfect side-dish, or main if you gussy it up a bit. I take a few liberties to make it easy to make, our Chaat Masala blend takes care of the heavy lifting.

Author

Christian Leue

Servings

4

Category

Side

Ingredients

• Olive oil
• 1 small onion, peeled and chopped
• 3 tsp Chaat Masala, divided
• Salt
• 1 small head of cauliflower (look for one without any discolored spots), washed
• 3 medium potatoes, peeled
• Fresh lemon

Directions

1. In a large pan heat 2 tablespoons of olive oil over medium-high heat, add the onion and 1 teaspoon of the Chaat Masala spice and cook until browned in spots, stirring occasionally (about 10-15 minutes).
2. Meanwhile separate the cauliflower into florets, splitting any large ones. If instead of cutting all the way through you instead slice the stalk and then pull it apart with your fingers.
3. You'll get a clean break without any crumbly bits of cauliflower.
4. Microwave* the cauliflower and potatoes in a covered bowl, until they are tender and slightly translucent, about 10 minutes, stopping to stir them every 2-3. The potatoes are a good indicator and will be noticeably more clear when done.
5. Toss the potato and cauliflower pieces with olive oil, the remaining Chaat Masala spice and salt in a bowl to evenly coat, then add to the pan with onions and mix everythig up.
6. Cook, stirring only occasionally, until everything is fragrant and the potatoes are cooked through. Usually it's about 12-15 minutes or so of cook time.
7. Serve with a bit of fresh lemon and and/or hot sauce if you like.