Aloo Gobi

How to Prepare

1. Heat 6 tablespoons of oil in a large wok or kadai over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for a few seconds.
3. Add 2 teaspoons of ginger-garlic paste and sauté for 1 minute until the raw smell disappears.
4. Add 5 medium-sized chopped onions and sauté until golden brown, about 5-7 minutes.
5. Add 5 chopped tomatoes and cook until they turn mushy, about 5 minutes.
6. Add 2 teaspoons of turmeric powder
7. 3 teaspoons of red chili powder
8. 2 teaspoons of coriander powder
9. 1 teaspoon of cumin powder, and salt to taste. Mix well and cook for 2 minutes.
10. Add 10 medium-sized diced potatoes and mix to coat them with the masala.
11. Cover and cook for 10 minutes on low heat, stirring occasionally.
12. Add 2 large cauliflowers (cut into florets) and mix well. Cover and cook for another 15-20 minutes until both potatoes and cauliflower are tender.
13. Add 2 teaspoons of garam masala and 1 cup of chopped coriander leaves. Mix well and cook for 2 more minutes.
14. Turn off the heat and let the sabzi rest for 5 minutes before serving.
15. Serve hot with roti, paratha, or rice.