Aloo Gobi (One‑Pan North Indian Potato & Cauliflower)

Ingredients

Method

1. 1

   Peel and cube the potatoes to roughly 1/2-inch pieces; break the cauliflower into small, bite-sized florets and rinse both.

2. 2

   Heat a large heavy skillet or 12-inch sauté pan over medium heat and add the oil; warm until it shimmers.

3. 3

   Add the cumin seeds and let them sizzle for a few seconds until fragrant and popping.

4. 4

   Add the sliced onion and sauté, stirring, until soft and starting to turn golden.

   Lower the heat if the edges brown too quickly; you want soft, sweet onions.

   6 min
5. 5

   Stir in the minced garlic, ginger and the slit green chili and cook for about a minute until aromatic.

   1 min
6. 6

   Add the chopped tomatoes, turmeric, ground coriander, red chili powder and salt; cook, stirring occasionally, until the tomatoes break down and the mixture thickens and the oil begins to separate from the masala.

   If tomatoes are very tart, add a pinch of sugar to balance the flavors.

   8 min
7. 7

   Add the cubed potatoes and cauliflower florets to the pan and toss thoroughly so the vegetables are well coated in the spice-tomato mixture.

8. 8

   Pour in 1/2 cup water, bring to a gentle simmer, cover the pan, reduce heat to medium-low and cook until potatoes and cauliflower are tender when pierced with a fork.

   Keep the lid on to steam the vegetables through; stir once halfway through to prevent sticking.

   12 min
9. 9

   Remove the lid, increase heat to medium for a few minutes and stir occasionally to evaporate excess moisture and let the edges get lightly browned.

   4 min
10. 10

    Stir in the garam masala and lemon juice, check seasoning and adjust salt or chili if needed; sprinkle chopped cilantro over the top.

11. 11

    Serve hot straight from the pan with rotis, naan or steamed rice.