Ingredients:

  • 1 lb Potatoes (Yukon Gold or similar), peeled and cut into 1-inch cubes
  • 1 medium head Cauliflower, cut into uniform, medium florets
  • 1 medium Onion, finely chopped
  • 1 inch piece Fresh Ginger, grated or minced
  • 3 cloves Garlic, minced
  • 1–2 Green Chillies, slit lengthwise (optional)
  • 1 medium Tomato, finely chopped or pureed
  • 1/4 cup Fresh Cilantro, chopped, for garnish
  • 3 Tbsp Neutral Oil (Canola or Vegetable)
  • 1/4 cup Water or Stock
  • 1 tsp Cumin Seeds (Whole)
  • 1/2 tsp Turmeric Powder
  • 1 1/2 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 3/4 tsp Garam Masala
  • 1/2 tsp Kashmiri Red Chilli Powder (or Paprika)
  • 1 tsp Salt (to taste)
  • 1 tsp Freshly Squeezed Lemon Juice

Instructions:

  1. Par-cook the cubed potatoes (either lightly fry them or microwave them) until they are about 75% cooked. Set aside. This prevents them from turning to mash later.
  2. Heat the oil in a large, heavy-bottomed pan over medium heat. Once shimmering, add the whole cumin seeds. Allow them to sizzle and sputter (about 30 seconds) until fragrant—this is the tadka.
  3. Add the chopped onions. Cook until soft and translucent, about 5–7 minutes. Add minced ginger, garlic, and slit green chillies (if using). Cook for 1 minute until fragrant.
  4. Lower the heat. Stir in the turmeric powder, coriander powder, cumin powder, and red chilli powder. Cook briefly (30 seconds), stirring constantly to toast the spices without burning.
  5. Add the chopped tomatoes and salt. Cook down until the tomatoes soften and the oil starts separating slightly from the mixture (about 5 minutes). Add the partially cooked potatoes and stir well to coat them evenly in the spice paste.
  6. Add the cauliflower florets. Gently toss everything together. Add the splash of water (1/4 cup), cover the pan tightly, and reduce heat to low. Steam for 8–10 minutes.
  7. Remove the lid. Turn the heat up to medium-low. Cook uncovered for another 5–7 minutes, stirring very gently every couple of minutes. The goal is to evaporate remaining moisture and allow the edges of the cauliflower and potatoes to brown lightly.
  8. Once the vegetables are tender and nicely coloured, stir in the garam masala and fresh lemon juice. Cook for 1 final minute.
  9. Transfer the Aloo Gobi to a serving dish and garnish generously with fresh cilantro.