Aloo Gobi

Preparing the Vegetables

Peel and cube the potatoes.

Cut the cauliflower into florets and wash thoroughly.

Cooking the Spices

Heat the vegetable oil in a large skillet or wok over medium heat.

Add the cumin seeds and let them sizzle for a few seconds until fragrant.

Cooking the Onion, Garlic, and Ginger

Add the finely chopped onion to the skillet and cook until it becomes soft and translucent.

Stir in the minced garlic and ginger, and cook for another minute.

Adding the Tomatoes and Spices

Add the chopped tomatoes to the skillet and cook until they soften and release their juices.

Stir in the turmeric powder, ground coriander, garam masala, red chili powder, and salt. Cook for a few minutes until the spices are well combined with the tomatoes.

Cooking the Potatoes and Cauliflower

Add the cubed potatoes and cauliflower florets to the skillet, stirring to coat them with the spice mixture.

Cover the skillet and cook on low heat for about 20-25 minutes, or until the potatoes and cauliflower are tender. Stir occasionally to prevent sticking and ensure even cooking.

Final Adjustments

Taste and adjust the seasoning with salt if needed.

Serving

Garnish the Aloo Gobi with freshly chopped cilantro before serving.