Aloo Gobi

Ingredients

• 1 medium cauliflower, cut into florets
• 3 medium potatoes, cubed
• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 1 tbsp grated ginger
• 2 tomatoes, chopped
• 1/2 tsp turmeric
• 1 tsp ground coriander
• 1/2 tsp chili powder
• 1 tsp garam masala
• 1/2 tsp dried fenugreek leaves (kasuri methi)
• Salt, to taste
• Fresh coriander, chopped

Before you cook

• Cut the cauliflower into florets and the potatoes into similar-sized cubes.

Steps

1. Heat the oil in a wide skillet or kadai over medium heat.
2. Add the cumin seeds and let them sizzle for 10 seconds.
3. Add the onion and cook for 5 minutes, until softened and lightly golden.
4. Stir in the ginger and cook for 1 minute.
5. Add the potatoes and turmeric, tossing to coat, and cook for 5 minutes, stirring occasionally.
6. Add the chopped tomatoes, coriander, and chili powder.
7. Cook for 5 minutes, until the tomatoes break down into a paste.
8. Add the cauliflower florets and toss to coat in the spices.
9. Cover the pan and cook for 12 minutes, stirring every few minutes, until the potatoes and cauliflower are tender but not mushy.
10. Uncover and cook for 3 more minutes over higher heat to let any excess moisture evaporate and the edges caramelize.
11. Sprinkle in the garam masala and crumbled fenugreek leaves.
12. Season with salt and toss once more.
13. Scatter with fresh coriander before serving.