Aloo Gobi

Wash your hands and clean the preparation surface. Rinse the potatoes, cauliflower, ginger, and cilantro under running water, scrub the potatoes, and remove damaged areas. Dry the produce well. Peel the potatoes and cut them into ½-inch cubes. Cut the cauliflower into florets about 1½ inches across, slicing thick stems into smaller pieces. Peel and finely dice the onion, mince the ginger, and chop the cilantro.

Heat the vegetable oil in the skillet over medium heat. Add the onion and cook for 7–9 minutes, stirring frequently, until softened and lightly golden at the edges.

Add the ginger and cook for 1 minute, stirring. Reduce the heat to low, add the ground cumin, turmeric, and coriander, and stir for 15–20 seconds, just until fragrant. Do not let the spices darken.

Immediately add the potatoes and salt, stirring thoroughly to coat them in the spiced oil. Return the heat to medium-low and cook for 4 minutes, turning frequently and scraping the bottom gently to prevent sticking.

Add the cauliflower and fold it through the potatoes for 1 minute. Pour in the ¼ cup water, scrape up any spices sticking to the pan, and cover tightly. Cook over low heat for 12–16 minutes, gently turning the vegetables once halfway through. The potatoes should be easily pierced with a knife, and the cauliflower should be tender but still hold its shape. If needed, cover and cook for another 2–3 minutes over low heat.

Sprinkle in the garam masala and gently toss for 1 minute. Remove from the heat and fold the entire ¼ cup cilantro through the whole dish. Serve hot, with no liquid pooled in the skillet.