Aloo Gobi Recipe

Peel and cube the potatoes into 1/2-inch pieces; rinse and drain. Cut the cauliflower into medium florets, rinse and drain. Finely chop the onion, mince the garlic and ginger, and chop cilantro. If using fresh tomato, finely chop it; if using canned crushed tomato measure 1 cup.

Optional par-cook potatoes: to speed cooking and ensure tender-inside potatoes, parboil potato cubes in salted boiling water for 5 minutes until just starting to soften, then drain. Alternatively, proceed directly to pan-cooking (will take a bit longer).

Temper spices

Heat a large heavy skillet or kadai over medium heat. Add 3 tbsp oil. When hot, add the mustard seeds (if using). When they start to pop (10–20 seconds), add the chopped onion. Sauté the onion for 6–8 minutes until translucent and beginning to brown at the edges.

Add the minced garlic and ginger and cook 1 minute until fragrant, stirring constantly so they don't brown.

Stir in ground cumin, ground coriander, turmeric, and Kashmiri chili powder. Cook spices with the aromatics about 30–45 seconds to bloom their flavor, stirring so they don't stick or burn.

Add the chopped or crushed tomato to the pan. Cook, stirring occasionally, 3–5 minutes until the tomato softens and the mixture becomes saucy.

Add the potato cubes to the pan. Stir to coat with the spiced tomato-onion mixture. Cook 4–5 minutes, stirring occasionally so potatoes pick up flavor and begin to brown slightly.

Add cauliflower florets, 1/4 cup water, salt and black pepper. Stir gently to combine. If the pan looks dry, add another tablespoon of water. Cover the pan with a lid, reduce heat to medium-low, and steam-cook for 10–12 minutes, stirring once halfway through, until potatoes and cauliflower are tender when pierced with a fork. If you did not parboil potatoes, it may take 12–15 minutes.

Uncover and increase heat to medium-high. If there is excess liquid, cook uncovered 2–4 minutes to evaporate moisture and let the vegetables brown slightly. Taste and adjust salt and chili, and sprinkle garam masala over the vegetables. Stir and cook 1 more minute to bloom the garam masala.

Turn off the heat. Stir in lemon juice and chopped cilantro. For a richer finish, drizzle an extra teaspoon of oil or ghee over the top.

Serve hot with steamed basmati rice, roti, or naan.