Aloo Gobi

Heat the oil in a large, wide, heavy-based pan or kadai over medium-high heat. When the oil is hot and shimmering, add the cumin seeds and let them sizzle for 30 seconds until fragrant and a shade darker — they should pop and crackle in the oil. Add the chopped onion and fry, stirring regularly, for 8–10 minutes until soft and golden brown at the edges. Do not rush this step; properly caramelised onion is the flavour base of the whole dish. Add the grated ginger, garlic, and green chilli and fry for a further 2 minutes, stirring constantly, until the raw smell disappears and the mixture is fragrant and beginning to stick to the pan.

Reduce the heat to medium. Add the ground turmeric, ground coriander, ground cumin, and Kashmiri chilli powder to the pan. Stir continuously for 60 seconds, cooking the spices in the oil until they smell toasted and fragrant — this blooming step is essential for depth of flavour. Add the chopped tomatoes and salt, stir well, and cook for 4–5 minutes, mashing the tomatoes as they soften, until they break down completely and the oil begins to separate from the masala around the edges of the pan. The mixture should look thick, glossy, and deeply coloured.

Add the potato cubes to the pan and stir to coat them thoroughly in the masala. Cook for 3 minutes, stirring occasionally. Add the cauliflower florets and stir again to coat everything evenly. Add 4 tablespoons of water, stir, then reduce the heat to low and cover the pan tightly with a lid. Cook for 18–22 minutes, lifting the lid to stir gently every 5–6 minutes, until both the potato and cauliflower are completely tender when pierced with a knife. If the pan looks dry at any point, add a splash more water. The dish should be dry rather than saucy — if there is excess liquid, remove the lid and cook on medium heat for a few minutes to evaporate it.

Once the vegetables are tender and the masala clings to them in a dry, fragrant coating, sprinkle the garam masala over the top and stir gently to combine — add it at the end to preserve its delicate floral notes. Taste and adjust salt if needed. Remove from the heat and scatter the fresh coriander generously over the top. Serve hot with steamed basmati rice or warm roti. Aloo gobi is also excellent at room temperature as part of a larger spread of Indian dishes.