Aloo Gobi

Instructions

1. 1

   Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and sauté for a minute until they start to splutter.

2. 2

   Add the finely chopped onion and sauté until it becomes translucent and lightly golden.

3. 3

   Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.

4. 4

   Add the finely chopped tomatoes and cook until they turn soft and mushy.

5. 5

   Add the turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well and let the spices cook for a minute to release their flavors.

6. 6

   Add the potato cubes and mix them well with the spice mixture. Cover the pan and let it cook for about 5 minutes, stirring occasionally.

7. 7

   Add the cauliflower florets to the pan and give it a good mix. Cover the pan again and let it cook for another 10-15 minutes, or until the potatoes and cauliflower are cooked through but still firm.

8. 8

   Once the vegetables are cooked, remove the lid and cook for a few more minutes to allow any excess moisture to evaporate.

9. 9

   Garnish with freshly chopped cilantro leaves.

10. 10

    Serve hot with roti or rice.