Aloo Gobi — Potato and Cauliflower Dry Technique (आलू गोभी)

Ingredients

• 600g waxy potatoes, cut into 2cm cubes
• 300g cauliflower florets, 3cm pieces
• 30ml vegetable oil
• 8g cumin seeds
• 1 large onion, sliced thin
• 15g ginger, minced
• 6g garlic, minced
• 3g ground turmeric
• 4g ground coriander
• 2g Kashmiri chilli powder
• 10g fresh curry leaves
• 200ml water
• 8g fine sea salt
• 3g Tellicherly black pepper
• 10ml fresh lemon juice
• 10g fresh coriander, chopped

Method

1. 1
   Heat oil in heavy pan; toast cumin seeds until fragrant, 1 minute.
2. 2
   Add onion slices; render until golden, 6 minutes.
3. 3
   Stir in ginger and garlic; bloom 90 seconds.
4. 4
   Add turmeric, coriander, and chilli powder; toast 2 minutes, stirring constantly.
5. 5
   Add potatoes, cauliflower, and curry leaves; toss to coat, 2 minutes.
6. 6
   Pour in water; bring to simmer, season with salt and pepper, cover partially.
7. 7
   Simmer 30–35 minutes until potatoes are tender and edges begin to caramelize.
8. 8
   Finish with lemon juice; serve garnished with fresh coriander.