Aloo Gobi with Fragrant Basmati Rice

Ingredients

Water

2 cups

Basmati rice

1 cup

Fresh cilantro

a handful, chopped

Salt

1 teaspoon

Garam masala

2 teaspoons

Red chili powder

1/2 teaspoon

Coriander powder

1 teaspoon

Turmeric powder

1/2 teaspoon

Cumin seeds

1 teaspoon

Vegetable oil

2 tablespoons

Cauliflower

1 small head, cut into florets

Potatoes

2 medium, diced

Instructions

1. Start by rinsing the basmati rice under cold water until the water runs clear. This helps in removing the excess starch. Drain and set the rice aside.
2. Heat the vegetable oil in a large pan over medium heat.
3. Once the oil is hot, add the cumin seeds and allow them to sizzle. This releases their aroma and gives a great flavor to the dish.
4. Add the diced potatoes and cauliflower florets to the pan. Cook for about 5 minutes, stirring occasionally to ensure even cooking.
5. Now, add the turmeric powder, coriander powder, red chili powder, garam masala, and salt. Stir well to coat the vegetables with the spices. These spices give the Aloo Gobi its characteristic flavor and color.
6. Cover the pan and allow the vegetables to cook for another 10-15 minutes, or until they are tender and cooked through.
7. While the Aloo Gobi is cooking, you can prepare the basmati rice. In a separate pot, bring 2 cups of water to a boil. Add the rinsed basmati rice, reduce the heat to low, cover the pot, and allow it to simmer for about 15-20 minutes, or until the rice is cooked and fluffy.
8. Once both the Aloo Gobi and basmati rice are ready, serve the Aloo Gobi over the basmati rice. This combination is traditional and incredibly satisfying!
9. Finally, garnish the dish with fresh cilantro and serve it hot. The cilantro adds a refreshing touch to the dish.