Aloo Gobi (Dry Potato and Cauliflower Curry)

Peel the potatoes and cut them into 2 cm chunks. Break the cauliflower into even florets and cut large ones smaller.

Heat 30 ml oil in a wok over medium heat. Add 3 g cumin seeds and fry about 10 seconds until darker and fragrant; do not let them burn.

Add the chopped onion and cook 3–4 minutes until translucent and slightly yellow. Add the ginger, garlic and green chili and stir 1 minute. Add the tomato and cook 2–3 minutes until soft.

Add 3 g turmeric, 3 g red chili powder, 5 g coriander powder and 5 g salt and stir for 1 minute so the spices coat the vegetables.

Add the potatoes and stir 2 minutes to coat them in spices, then add the cauliflower and toss gently.

Cover, turn the heat to medium-low and cook 12–15 minutes, uncovering to stir every 3–4 minutes. This is a dry dish; if it sticks, add only 15–30 ml water.

When a chopstick passes easily through the potato and the cauliflower edges are slightly browned, add 3 g garam masala and stir 1 minute.

Turn off the heat, scatter 15 g cilantro leaves and serve, for example with flatbread or rice.