Aloo Gobi

Peel and cube the potatoes into medium pieces. Wash and cut the cauliflower into medium florets. Set aside.

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

Add ginger-garlic paste and slit green chilies to the pot. Cook for one minute until fragrant. Stir in the tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook this masala on medium-low heat, stirring occasionally, until the oil separates from the mixture. This bhunai process takes about 5-7 minutes.

Add the cubed potatoes to the cooked masala. Mix well to coat the potatoes evenly with the spices. Add about half a cup of water, cover the pot, and let the potatoes cook for 10-12 minutes or until they are halfway tender.

Now add the cauliflower florets to the pot. Mix gently with the potatoes and masala. If needed, add a splash more water, about a quarter cup. Cover and continue to cook for another 10-15 minutes, or until both potatoes and cauliflower are fully tender but still hold their shape. Stir occasionally.

Once the vegetables are tender, sprinkle garam masala over the Aloo Gobi. Give it a final gentle stir. Garnish generously with fresh chopped coriander leaves before serving.