Aloo Gobi

Ingredients

• 2 potatoes, cubed
• 1 small cauliflower, florets
• 1 onion, sliced
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric
• 1 tsp garam masala
• 2 tbsp oil
• Fresh coriander

Method

1. About Aloo Gobi: This is a simple, everyday North Indian dry curry made with potatoes and cauliflower. It is cooked without water using a technique called bhuno where vegetables are stir-fried with spices on low heat until cooked through. Perfect for beginners.
2. Prepare the vegetables: Take 2 medium potatoes and 1 small cauliflower. Peel the potatoes and cut into 2cm cubes. Cut the cauliflower into medium-sized florets. Wash both well and pat completely dry with a kitchen towel — excess moisture makes the vegetables steam instead of fry and they become mushy.
3. Heat the oil: Heat 3 tbsp oil in a wide heavy pan or kadai on medium-high heat. The pan needs to be hot enough so the vegetables sizzle when added.
4. Fry the potatoes first: Add the potato cubes first as they take longer to cook. Spread in a single layer and do not stir for 3-4 minutes so they get golden on one side. Then stir and cook another 3-4 minutes. Potatoes should be half cooked and lightly golden. Remove and keep aside.
5. Add whole spices: In the same oil add 1 tsp cumin seeds and let them sizzle for 30 seconds. Add half tsp asafoetida (hing powder — just a tiny pinch, it adds a savoury depth). Then add 1 green chilli slit and 1 inch ginger cut into thin strips.
6. Add cauliflower: Add the cauliflower florets and stir to coat with the spiced oil. Spread in a single layer. Cook on medium heat without stirring for 3-4 minutes so the florets get slightly golden and charred at the edges — this adds flavour.
7. Add spices: Add half tsp turmeric powder, 1 tsp coriander powder, half tsp cumin powder, half tsp red chilli powder and salt to taste. Stir well to coat all the vegetables evenly with the spices.
8. Add potatoes back: Return the semi-cooked potatoes to the pan. Mix gently with the cauliflower. Reduce heat to low, cover the pan and cook for 10-12 minutes, stirring every 3-4 minutes so nothing burns on the bottom.
9. Check for doneness: Pierce a potato cube with a knife — it should go in without resistance. The cauliflower should be tender but not falling apart. Both should have a slightly roasted, golden appearance.
10. Final touches: Sprinkle half tsp garam masala and 1 tsp amchur powder (dried mango powder for tanginess — optional but recommended). Squeeze a little lemon juice. Add fresh coriander leaves and stir gently.
11. Serve: Aloo Gobi is best served hot with roti, paratha or as a side dish alongside dal and rice.