Aloo Gobi

Wash and chop the cauliflower into bite-sized florets. Peel and cube the potatoes into similar-sized pieces. Set them aside. Finely chop the onion and puree or finely chop the tomatoes.

Heat oil in a large pot or karahi over medium heat. Add cumin seeds and let them sizzle for a few seconds. Then add the chopped onion and sauté until it turns light golden brown, about 5-7 minutes.

Add the ginger-garlic paste and green chilies to the pot. Sauté for another minute until fragrant. Stir in the turmeric powder, red chili powder, coriander powder, and salt. Cook for 30 seconds, then add the pureed tomatoes. Cook the masala, stirring occasionally, until the oil separates from the mixture, about 5-7 minutes.

Add the cubed potatoes to the masala and mix well to coat. Cook for 5 minutes, stirring occasionally. Then add the cauliflower florets and mix gently. Add about 1/4 cup of water, cover the pot, and reduce heat to low.

Let the Aloo Gobi simmer for 15-20 minutes, or until both the potatoes and cauliflower are tender. Stir occasionally to prevent sticking and check for doneness. If the mixture appears too dry, add a splash more water.

Once the vegetables are tender, sprinkle in the garam masala and mix gently. Garnish with fresh chopped coriander. Serve hot with roti, naan, or rice for a truly authentic Pakistani meal.