Potato & Cauliflower Curry (Aloo Gobi)

Potato & Cauliflower Curry (Aloo Gobi)

From Milk Street 

Start to finish: 45 minutes 

Servings: 4

Note: Don't cut the potatoes into chunks smaller than 1-inch or they will be overdone and mushy in the finished dish. And don't stir the vegetables while they roast; allowing them to cook undisturbed in the oven results in better browning.

Ingredients:
2- to 2-1/2 pound head cauliflower, trimmed, cored and cut into 1-1/2 inch florets
1 pound russet potatoes, peeled and cut into 1-inch chunks
5 tablespoons neutral oil, divided
1 tablespoon cornstarch
Kosher salt and ground black pepper

2 tablespoons cumin seeds

1 tablespoon finely grated fresh ginger

1 tablespoon turmeric

1 tablespoon sweet paprika

1 tablespoon ground coriander

1/4 teaspoon cayenne pepper

2 teaspoons packed brown sugar

1/4 cup finely chopped cilantro

1 tablespoon lime juice

Heat the oven to 500 degrees F with a rack in the middle position. Spray a rimmed baking sheet with cooking spray. In a large bowl, combine the cauliflower and potatoes with 3 tablespoons of the oil. Sprinkle the cornstarch  and 1 teaspoon each salt and pepper over the vegetables, then toss well. Distribute in an even layer on the prepared baking sheet and roast without stirring until lightly browned and a knife inserted into a piece meets just a little resistance, about 15 minutes.

In a large Dutch oven over medium, heat the remaining 2 tablespoons oil until shimmering. Add the cumin seeds and cook, stirring, until fragrant, about 1 minute. Stir in the ginger and cook until fragrant, about 30 seconds. Stir in the turmeric, paprika, coriander, cayenne, sugar, and 1-1/2 teaspoons salt. Add the cauliflower-potato mixture and toss to coat. Stir in 2 cups water, cover and cook, stirring often, until the liquid has thickened and the vegetables are fully tender, 5 to 7 minutes. Off heat, stir in the cilantro and lime juice. Taste and season with salt and pepper.