Aloo Gobi (Dry Potato & Cauliflower Sabzi)

Instructions

1. Chop the cauliflower into 1½-inch florets, add to slightly hot water, and set aside 3 to 4 minutes. Drain, rinse well, and drain completely.
2. Cube the potatoes ¾ × ¾ inch and keep immersed in a bowl of water until used (this helps them cook faster).
3. Heat the oil in a pan and add cumin seeds. When they sizzle, add the ginger and garlic; sauté 30 seconds.
4. Add the onions and stir-fry until transparent.
5. Add the drained potatoes and green chili. Stir-fry 2 to 3 minutes, then cover and cook on low to medium until half done, splashing in a little water if needed to speed them along. Stir occasionally.
6. When the potatoes are slightly tender but still underdone, add the cauliflower and stir-fry about 3 minutes.
7. Add the red chili powder, turmeric, roasted cumin powder, garam masala, and coriander powder. Mix well.
8. Sprinkle 2 to 3 tablespoons water across the pan and mix — this keeps the sabzi moist without drying out.
9. Cook covered, stirring every few minutes, until both potatoes and cauliflower are almost fork-tender. Add salt and continue covered on low until the potatoes are fully soft. Keep an eye on the cauliflower — it should stay slightly crunchy, not mushy.
10. Add the tomatoes and kasuri methi. Fry on medium-high until the raw smell of the tomatoes is gone (2 to 4 minutes), adding a little oil if needed.
11. Sprinkle amchur if using. Garnish with cilantro, add a squeeze of lemon if you like, and serve with rice, roti, or any bread.