Aloo Gobi Quesadillas

Instructions

1. Prepare the vegetables
   Boil the diced potatoes in salted water for about 5-7 minutes until just fork-tender but not mushy. Add the cauliflower florets for the last 2 minutes. Drain well and set aside.
2. Make the aloo gobi filling
   Heat the vegetable oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Add the diced onion and sauté for 3-4 minutes until translucent. Add the garlic, ginger, and green chile, cooking for another minute until fragrant.
3. Season and cook the filling
   Add the turmeric, garam masala, and coriander to the skillet, stirring for 30 seconds to toast the spices. Add the par-boiled potatoes and cauliflower, gently folding them into the spice mixture. Cook for 5-7 minutes, occasionally stirring until the vegetables are fully cooked and lightly browned. Mash about 1/4 of the mixture with the back of a spoon to help bind the filling together. Remove from heat and stir in most of the chopped cilantro, reserving some for garnish.
4. Assemble the quesadillas
   Heat a large non-stick skillet or griddle over medium heat. Place one tortilla flat on a work surface and sprinkle about 1/4 cup of shredded cheese over half of it. Spread about 1/2 cup of the aloo gobi filling evenly over the cheese, then top with another tablespoon of cheese. Fold the tortilla in half to create a half-moon shape.
5. Cook the quesadillas
   Place the assembled quesadilla in the heated skillet and cook for 2-3 minutes on each side until golden brown and crispy, and the cheese has melted. Repeat with the remaining tortillas and filling.
6. Serve
   Cut each quesadilla into wedges and serve hot with the lime-yogurt sauce on the side. Sprinkle with the reserved cilantro and serve with additional lime wedges if desired.