Aloo Gobi (Potato Cauliflower Curry)

Instructions

1. 1Heat cooking oil in a large pan or kadai over medium heat. Add cumin seeds and allow them to splutter for a few seconds.
2. 2Add the finely chopped onion to the pan and sauté until translucent, about 5-7 minutes.
3. 3Stir in the grated ginger, minced garlic, and green chili (if using). Sauté for 1-2 minutes until fragrant.
4. 4Add the chopped tomato and cook until it softens and the oil starts to separate from the mixture, about 3-5 minutes.
5. 5Stir in the turmeric powder, coriander powder, and red chili powder. Cook for 1 minute, stirring constantly, adding a splash of water if the spices begin to stick or burn.
6. 6Add the diced potatoes and cauliflower florets to the pan. Season with salt and mix well to ensure the vegetables are evenly coated with the spices.
7. 7Pour in 1/4 cup of water, cover the pan, and cook on low to medium heat for 15-20 minutes, or until the potatoes and cauliflower are tender. Stir occasionally to prevent sticking.
8. 8Uncover the pan, increase the heat slightly, and cook for another 5 minutes, stirring gently, until any excess moisture evaporates and the vegetables are lightly roasted. (This is where 'scraping' sounds might occur as you stir and loosen vegetables from the pan).
9. 9Sprinkle with garam masala and fresh chopped coriander leaves. Mix gently to combine.
10. 10Serve hot with roti, naan, or rice.

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