Aloo Gobi

Estimated — 2 ingredients not in food database (98% mass accounted for)

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Method

1. 1Peel and dice the potatoes into 2 cm cubes. Wash them under cold water to remove excess starch, then drain and set aside.
2. 2Cut the cauliflower into small florets, about 2 cm each. Rinse briefly and drain well.
3. 3Heat 2 tablespoons of oil in a deep pan over medium heat. Add the cumin seeds and let them sizzle for 10 seconds until fragrant.
4. 4Add the chopped onions and sauté for 5 minutes until golden brown. Stir occasionally to prevent burning.
5. 5Add the ginger-garlic paste and sauté for 1 minute until the raw smell disappears.
6. 6Add the turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for 30 seconds to release the aromas.
7. 7Add the potatoes and cauliflower to the pan. Stir gently to coat each piece with the spice mix.
8. 8Pour in 150 ml of water and bring to a simmer. Cover the pan and cook for 12–15 minutes, stirring once halfway through, until the vegetables are tender.
9. 9Uncover and let the excess water evaporate. Adjust seasoning with salt to taste. If the dish seems dry, add a splash more water.
10. 10Garnish with fresh coriander leaves and serve hot with roti, naan, or steamed rice.