Step by step

Method

6 steps

1. 1

   Heat 3 tablespoons oil in a large saucepan or deep skillet over medium heat until shimmering. Add 1 chopped medium onion and 1 teaspoon cumin seeds; cook until the onion is soft and golden, 6–8 minutes — pale onion leaves the aloo gobi tasting flat.

2. 2

   Stir in chopped cilantro stems (from a small bunch; reserve leaves for garnish), 2 teaspoons turmeric, and 1 teaspoon salt. Add 1–2 chopped green chiles and 3 diced medium tomatoes (or one 14.5 oz can diced tomatoes, drained slightly). Cook until the tomatoes soften and the mixture looks saucy, about 5 minutes.

3. 3

   Add 2 tablespoons minced ginger and 3–4 minced garlic cloves; mix thoroughly about 1 minute until the raw smell fades.

4. 4

   Add 3–4 medium potatoes peeled and cut into 1-inch chunks and 1 medium head cauliflower cut into florets (about 5–6 cups). Splash in 3–4 tablespoons water so nothing sticks, and toss until every piece is coated in the curry base.

5. 5

   Cover and simmer over medium-low 20–25 minutes, stirring once or twice, until the potatoes are tender when a fork slides in with no hard center and the cauliflower is cooked through but still holds its shape — not mush. If the pan looks dry, add another splash of water; if watery, uncover for the last few minutes.

6. 6

   Stir in 2 teaspoons garam masala. Taste for salt. Kill the heat, sprinkle with cilantro leaves, cover, and rest a few minutes before serving with rice or roti. You want soft potato and tender cauliflower coated in a tomato-onion masala — not mushy veg mush or raw crunchy florets.