Indian Aloo Gobi with Flatbread

Ingredients

• 1 tablespoon neutral oil
• 1/2 onion, sliced
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 small potato, cubed
• 2 cups cauliflower florets
• 1 small tomato, chopped
• 1/2 cup frozen peas
• 1/2 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon garam masala
• 2 flatbreads
• cilantro, to finish

Steps

1. Heat oil in a large skillet. Cook onion for 3 minutes, then add garlic and ginger for 30 seconds.
2. Add potato, cauliflower, tomato, turmeric, cumin, and coriander. Stir for 2 minutes to coat.
3. Add 1/3 cup water, cover, and cook for 12 minutes, stirring once, until potato and cauliflower are tender.
4. Fold in peas and garam masala. Cook uncovered for 2 minutes until the pan is mostly dry.
5. Finish with cilantro and serve with warm flatbread.

Allergen note: Contains wheat if served with wheat flatbread.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.