Aloo Gobi

Wash and cut potatoes into 1-inch cubes. Wash and cut cauliflower into medium-sized florets. Keep them separate as they have different cooking times. Prepare your chopped onion, pureed tomatoes, ginger-garlic paste, and slit green chilies.

Heat cooking oil in a large pot or karahi over medium heat. Add the chopped onions and sauté until they turn light golden brown, about 5-7 minutes. Add the ginger-garlic paste and cook for another minute until fragrant.

Stir in the pureed tomatoes and cook until the oil starts to separate from the masala, about 5 minutes. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for 2-3 minutes, adding a splash of water if the masala sticks to the bottom.

Add the cubed potatoes to the masala. Mix thoroughly to coat the potatoes with the spices. Add about 1/4 cup of water, cover the pot, and let the potatoes cook on medium-low heat for 10-12 minutes, or until they are halfway tender.

Once the potatoes are partially cooked, add the cauliflower florets to the pot. Gently mix them with the potatoes and masala. Cover the pot again and continue to cook on low heat for another 10-15 minutes, or until both the potatoes and cauliflower are tender. Stir occasionally to prevent sticking.

Once the vegetables are cooked through and tender, add the slit green chilies and garam masala powder. Give it a final gentle stir. Garnish generously with fresh chopped cilantro. Serve hot.