Aloo Gobi

Wash and cut the cauliflower into medium-sized florets. Peel and cube the potatoes into similar-sized pieces. Ensure all other ingredients are prepped and ready for cooking.

Heat oil in a large pot or karahi over medium heat. Add whole cumin seeds and let them crackle for a few seconds. Then, add the chopped onion and sauté until it turns golden brown and translucent.

Add the ginger-garlic paste and slit green chilies to the pot. Sauté for another minute until fragrant. Stir in the pureed or chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook the masala, stirring occasionally, until the oil separates from the mixture, about 7-8 minutes.

Once the masala is well cooked, add the cubed potatoes to the pot and mix well, coating them with the spice mixture. Cook for 5 minutes, then add the cauliflower florets. Stir gently to combine.

Add about 1/2 cup of water to the pot, cover, and reduce the heat to low. Let it simmer for 15-20 minutes, or until the potatoes and cauliflower are tender. Check occasionally to prevent sticking, adding a splash more water if needed. Be careful not to overcook the cauliflower to maintain its texture.

Once the vegetables are cooked through and tender, stir in the garam masala. Taste and adjust salt if necessary. Garnish generously with fresh chopped coriander leaves before serving hot.