Aloo Gobi

Wash and cut potatoes into 1-inch cubes. Wash and cut cauliflower into medium florets. Keep them separate as they cook at different rates.

Heat oil in a large pot or karahi over medium heat. Add cumin seeds and let them splutter. Then add the finely chopped onion and sauté until golden brown, about 5-7 minutes.

Add ginger-garlic paste and green chilies to the pot. Sauté for another minute until fragrant. Add the pureed or chopped tomatoes and cook, stirring occasionally, until the oil separates from the masala, about 5-8 minutes.

Stir in turmeric powder, red chili powder, coriander powder, and salt. Mix well. Add the cubed potatoes to the masala and mix thoroughly to coat them. Add about 1/4 cup of water, cover, and cook on low heat for 10-12 minutes, or until potatoes are partially tender.

Once the potatoes are partially cooked, add the cauliflower florets to the pot. Mix gently with the potatoes and masala. Cover and continue to cook on low heat for another 10-15 minutes, or until both potatoes and cauliflower are tender but not mushy. Add a splash of water if the mixture seems too dry.

Once the vegetables are cooked to your desired tenderness, sprinkle garam masala over the top. Mix lightly. Garnish with fresh chopped cilantro before serving hot.