Aloo Gobi

Heat the Oil

Heat 3 tablespoons of oil in a large skillet or wok over medium-high heat.

Toast the Cumin Seeds

Add the cumin seeds and let them sizzle for about 30 seconds until fragrant and lightly darkened.

Cook the Onion

Add the diced onion and cook, stirring occasionally, for 5 to 6 minutes until golden and softened.

Add Aromatics

Add the minced garlic and grated ginger to the skillet.

Stir continuously for 1 minute until the raw smell disappears.

Add Tomato and Spices

Add the chopped tomato to the skillet and stir to combine.

Add the turmeric, ground coriander, ground cumin, and chili powder.

Cook for 2 to 3 minutes, stirring frequently, until the tomato softens and the oil begins to separate at the edges.

Add the Potatoes

Add the cubed potatoes to the skillet and stir to coat them evenly with the spice mixture.

Add the salt and 1/4 cup of water, then stir once more.

Cover the skillet with a lid and cook on medium heat for 8 minutes.

Add the Cauliflower

Uncover the skillet and add the cauliflower florets.

Gently toss everything together so the cauliflower is coated with the spiced mixture.

Cover again and cook for 10 to 12 minutes, stirring gently every 4 minutes, until both the potatoes and cauliflower are fork-tender.

Check for Sticking

If the mixture looks dry at any point, add a splash of water (1 to 2 tablespoons) and stir gently to prevent sticking.

Finish the Dish

Uncover and sprinkle the garam masala over the vegetables.

Drizzle the fresh lemon juice over the top and stir gently.

Taste and adjust salt or chili powder as needed.

Garnish and Serve

Transfer to a serving dish, garnish with chopped fresh cilantro, and serve hot with rice or flatbread.