Aloo Gobi (Spiced Potato and Cauliflower)

Method

1. Cut the cauliflower into florets about 4 cm across, rinse and drain them well. Peel the potatoes, cut them into 2.5 cm cubes and keep them in a bowl of water so they don't brown. Finely chop the onion and tomato, grate the ginger and garlic, and slit the green chili lengthwise.

2. Heat the oil in a 24 cm wide pan that has a lid over medium heat. Add the cumin seeds; when they sizzle and darken slightly (about 20 seconds), add the onion and fry for 4 min, stirring, until soft and light golden.

   Add in this stepNeutral oil 2½ tbspCumin seeds ¾ tspOnion 80 g

   medium heat

3. Add the ginger, garlic and chili and stir for 30 seconds until fragrant. Add the tomato, turmeric, chili powder, ground coriander and half the salt, and cook over medium heat for 4 min, mashing with the spoon, until the tomato is soft and the oil shines at the edges. If it sticks, add 1 tbsp of water.

   Add in this stepFresh ginger 8 gGarlic cloves 3Hot green chili 1Tomato 100 gGround turmeric ½ tspKashmiri chili powder (or paprika) ½ tspGround coriander 1 tspSalt 0.4 tsp

   medium heat

4. Drain the potatoes, add them to the pan and stir to coat them in the masala. Cover and cook over medium-low heat for 6 min. Potatoes take longer than cauliflower, which is why they go in first.

   Add in this stepPotatoes 240 g

   medium-low heat

5. Add the cauliflower and the rest of the salt, fold gently, then sprinkle over the water. Cover and cook over medium-low heat for 14 min, folding gently every 4 minutes so nothing catches. It's done when a knife slides easily into a potato cube and the cauliflower is tender but still holds its shape.

   Add in this stepCauliflower 300 gSalt 0.4 tspWater 45 ml

   medium-low heat

6. Uncover, turn the heat to medium heat and cook for 3 min, turning gently, until any liquid has gone and the edges are lightly browned. Sprinkle over the garam masala and crush the dried fenugreek leaves between your palms over the pan, then toss.

   Add in this stepGaram masala ½ tspKasuri methi (dried fenugreek leaves) 1 tsp

   medium heat

7. Turn off the heat, scatter over the cilantro and sprinkle with the lemon juice. Serve hot with roti or paratha, or with dal and rice.

   Add in this stepChopped cilantro 2 tbspLemon juice 1½ tsp