Aloo Gobhi

🔥 Prep

• Peel and dice the 2 potatoes into 1‑cm cubes.
• Separate the 300 g cauliflower into medium‑sized florets.
• Peel and finely chop the 1 onion.
• Chop the 1 tomato into small pieces.
• Measure out 1 tsp cumin seeds, 0.5 tsp turmeric powder, 1 tsp chili powder, 2 tbsp oil, and 1.25 tsp salt and set aside.

🔥 Cook

• 1. Heat the 2 tbsp oil in a wide skillet over medium heat until shimmering.
• 2. Add the 1 tsp cumin seeds and let them sizzle for 10 seconds until fragrant.
• 3. Add the chopped 1 onion and sauté for 3–4 minutes until translucent, stirring occasionally.
• 4. Stir in the chopped 1 tomato and cook for 2 minutes until it softens.
• 5. Add the 0.5 tsp turmeric powder, 1 tsp chili powder, and 1.25 tsp salt; mix well and cook for 30 seconds to toast the spices.
• 6. Add the diced 2 potatoes and the 300 g cauliflower florets, tossing to coat evenly with the spice mixture.
• 7. Sprinkle a splash of water (about 2 tbsp), cover the skillet, and reduce heat to low; let it simmer for 12–15 minutes or until vegetables are tender, stirring once halfway.
• 8. Uncover, increase heat to medium‑high, and cook for an additional 2–3 minutes, stirring frequently, to evaporate any excess moisture and give a light crisp.
• 9. Taste and adjust salt if needed, then remove from heat.

🔥 Serve

• Transfer the Aloo Gobhi to a serving bowl and garnish with fresh cilantro leaves if desired.
• Serve hot with Indian breads such as roti, paratha, or naan, or alongside steamed basmati rice.
• Accompany with a side of plain yogurt or raita to balance the spices.