Instructions

1. 1

   Prep the Vegetables

   Cut the cauliflower into medium-sized florets. Cut potatoes into wedges or cubes of roughly the same size so they cook evenly.

2. 2

   Pan-fry Vegetables (Optional but Recommended)

   In a wide pan, lightly shallow fry the potatoes and cauliflower in a little oil until they get golden brown spots. Remove and set aside. (This prevents them from getting mushy later).

3. 3

   Temper Cumin

   In the same pan, add a little more oil. Toss in cumin seeds and let them splutter.

4. 4

   Sauté Onions

   Add finely chopped onions and sauté until translucent and light brown.

5. 5

   Aromatics

   Add ginger juliennes (Aloo Gobi loves ginger) and finely chopped garlic. Sauté for a minute.

6. 6

   Add Tomatoes

   Add chopped tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook until tomatoes soften.

7. 7

   Add Veggies

   Toss the semi-cooked potatoes and cauliflower back into the pan. Mix gently to coat them in the masala.

8. 8

   Steam/Cook

   Cover the pan with a lid, turn the heat to low, and let the vegetables cook in their own steam for 10-12 minutes.

9. 9

   Do Not Add Water

   Aloo Gobi is a 'dry' dish (Sabzi). Do not add water, or it will turn into a mushy stew.

10. 10

    Check Doneness

    Check if the potatoes are tender. If they are, take the lid off and turn the heat up slightly to fry off any excess moisture.

11. 11

    Final Spicing

    Sprinkle garam masala and a squeeze of fresh lemon juice or a pinch of amchur (dry mango powder) for tanginess.

12. 12

    Garnish and Serve

    Garnish generously with fresh coriander and ginger juliennes. Serve hot with hot Phulkas or Parathas.