Aloo Gobi

Ingredients

Instructions

1. 1

   Cut 1 medium cauliflower into florets (about 4 cups). Peel and cube 3 medium potatoes (about 3 cups). Both should be roughly the same size — 1-inch pieces — so they cook evenly.

2. 2

   Heat 3 tablespoons of mustard or vegetable oil in a wide heavy-bottomed pan over medium-high. Add 1 teaspoon cumin seeds — they should sizzle and pop within 5 seconds. If not, oil isn't hot enough.

3. 3

   Add 1 sliced onion. Cook 5-6 minutes until edges are golden. Add 1 tablespoon ginger-garlic paste, 1 chopped tomato, 1 teaspoon turmeric, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1.5 teaspoons salt. Cook 3-4 minutes until the masala thickens and oil separates.

4. 4

   Add the potatoes and cauliflower. Toss to coat everything in the masala. Cook uncovered for 5 minutes, stirring occasionally — you want the vegetables to brown slightly, not just steam.

5. 5

   Cover and cook on medium-low for 15-20 minutes, lifting the lid every 5 minutes to stir gently. The vegetables release a bit of water that finishes cooking them. Check for tenderness with a fork — both should pierce easily but not fall apart.

6. 6

   Remove the lid. If there's any pooled liquid, increase the heat and cook 2-3 minutes to dry it off — aloo gobi should be dry, not saucy. Sprinkle ½ teaspoon garam masala and a handful of chopped fresh cilantro. Serve with roti or rice.