Aloo Gobi

Ingredients:

• 2 medium potatoes (about 400g), peeled and cubed
• 1 medium cauliflower (about 500g), cut into florets
• 2 tablespoons (30ml) vegetable oil
• 1 teaspoon (2g) cumin seeds
• 1 medium onion (about 150g), finely chopped
• 2-3 cloves garlic (10g), minced
• 1 inch piece (15g) fresh ginger, grated
• 1 teaspoon (2g) ground turmeric
• 1 teaspoon (2g) ground coriander
• 1/2 teaspoon (1g) red chili powder
• 1 teaspoon (5g) salt, or to taste
• 1/2 cup (120ml) water
• 2 tablespoons (8g) fresh cilantro, chopped
• 1 tablespoon (15ml) lemon juice

Instructions:

1. Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and sauté for 30 seconds until they start to sizzle and become fragrant.
2. Add the chopped onion and cook, stirring occasionally, until the onion is golden brown, about 5-7 minutes.
3. Stir in the garlic and ginger, and sauté for another 2 minutes until aromatic.
4. Add the turmeric, coriander, and red chili powder. Stir well to combine and cook for 1 minute to toast the spices.
5. Add the cubed potatoes and cauliflower florets to the pan. Stir to coat the vegetables with the spice mixture.
6. Season with salt and pour in the water. Stir again, then cover the pan with a lid and let it cook for about 15-20 minutes, or until the potatoes and cauliflower are tender.
7. Check occasionally, stirring gently to prevent sticking, and add a splash more water if necessary.
8. Once the vegetables are cooked through, uncover the pan and increase the heat to evaporate any excess moisture, stirring carefully to avoid breaking the vegetables.
9. Turn off the heat and stir in the chopped cilantro and lemon juice.
10. Serve hot as a side dish or with roti or rice for a complete meal.

Notes:

For a richer flavor, you can add a pinch of garam masala at the end of cooking. Aloo Gobi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. This dish is naturally vegan and gluten-free.