Aloo Gobi

Ingredients

• •3 potatoes, cubed
• •1 head cauliflower, cut into florets
• •3 tbsp vegetable oil (divided)
• •1 tsp cumin seeds
• •1 onion, diced
• •1 tbsp grated ginger
• •3 cloves garlic, minced
• •1-2 green chilies, minced
• •2 tomatoes, diced
• •1 tsp turmeric
• •1 tsp coriander powder
• •1/2 tsp red chili powder
• •1/2 tsp amchur (dried mango powder, optional)
• •Salt to taste
• •2 tbsp chopped cilantro, for garnish

Steps

1. 1.Heat half the oil in a wide pan and pan-fry the potatoes and cauliflower separately until spotted brown on the edges, about 5-6 minutes each; set aside - browning them first, rather than steaming, keeps them from turning soggy.
2. 2.Heat the remaining oil and sizzle the cumin seeds until fragrant, then add the onion and cook until translucent.
3. 3.Add the ginger, garlic, and green chilies and cook for 1-2 minutes until the raw smell fades, then add the tomatoes and cook until soft and pulpy.
4. 4.Stir in the turmeric, coriander powder, chili powder, and amchur and cook until fragrant.
5. 5.Add the browned potatoes and cauliflower with a splash of water, cover, and cook over low heat for 12-15 minutes until tender.