Aloo Gobi

Ingredients · for 4 (scales to your household)

• 450 g Yukon gold potatoes $2.33
• 500 g cauliflower florets $3.83
• 5 tbsp neutral oil $0.39
• 1.5 tsp cumin seeds $0.20
• 1 whole cinnamon stick not counted
• 1 whole yellow onion $0.60
• 6 clove garlic cloves $0.18
• 1 tbsp ginger $0.05
• 0.5 tsp ground turmeric $0.01
• 1.5 tsp amchur (dried mango) powder $0.08
• 2 tsp ground coriander $0.22
• 0.75 tsp mild red chile powder $0.02
• 1 whole serrano pepper $0.21
• 2 whole Roma tomatoes $1.18
• 1.5 tsp kosher salt $0.08
• 1 tbsp kasuri methi (dried fenugreek leaves) $0.22
• 0.5 tsp garam masala $0.02
• 1 handful cilantro not counted
• 1 tbsp lime juice $0.20

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. Heat oven to 425F. Toss potato cubes with 1 tbsp oil, salt and pepper and roast on the lower rack; toss cauliflower florets with 1.5 tbsp oil, salt and pepper and roast on the upper rack. Bake both 22-25 min until browned and tender.
2. In a deep pan, heat the remaining ~2.5 tbsp oil over medium-high. Toast the cinnamon stick and cumin seeds about 1 minute until fragrant.
3. Add the diced onion with a pinch of salt and cook 7-8 min until browned.
4. Stir in garlic, ginger and turmeric; cook 1-2 min.
5. Add amchur, coriander, red chile powder, slit serrano, chopped tomatoes, salt and black pepper. Simmer 4-5 min until the tomatoes break down and oil separates.
6. Fold in the roasted cauliflower and potatoes with their drippings; toss and cook 5 min to coat.
7. Crush the kasuri methi over the pan and stir in along with the garam masala. Turn off heat and rest 5 min.
8. Finish with cilantro and a squeeze of lime; remove the cinnamon stick before serving.