Aloo Gobi

Instructions

1. Prepare the vegetables
   Wash the cauliflower florets and cubed potatoes. Parboil them separately for 2-3 minutes, then drain and set aside. This helps them cook evenly in the curry.
2. Sauté the spices
   Heat oil or ghee in a large pan over medium heat. Add cumin seeds and let them splutter for about 30 seconds. Add chopped onions and sauté until golden brown, about 5-6 minutes.
3. Add aromatics
   Add ginger paste, garlic paste, and green chilies. Sauté for 2 minutes until the raw smell disappears. Add chopped tomatoes and cook until they soften, about 5 minutes.
4. Incorporate the spice powders
   Add ground coriander, turmeric, red chili powder, and salt. Mix well and cook for 2 minutes until the oil begins to separate from the spice mixture.
5. Cook the vegetables
   Add the parboiled potatoes and cauliflower to the spice mixture. Stir gently to coat the vegetables with the spices. Cover and cook on low heat for about 15 minutes, stirring occasionally to prevent sticking.
6. Check for doneness
   Pierce a potato piece with a fork to ensure it's cooked through. The cauliflower should be tender but not mushy. If needed, cook for a few more minutes with the lid on.
7. Finish with garam masala
   Sprinkle garam masala over the dish and gently mix. Cook uncovered for another 2 minutes to let the flavors meld together and allow any excess moisture to evaporate.
8. Garnish and serve
   Turn off the heat and garnish with freshly chopped cilantro leaves. Serve hot with roti, naan, or steamed rice for a complete meal.