Aloo Gobi

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prep Your Ingredients & Tools

   First, gather all your tools: a kadhai/wok, chopping board, knife, grater, measuring spoons, and a spatula. Peel and cut 2 medium potatoes into 1.5 cm cubes. Cut 1 small head of cauliflower into 2-3 cm florets. Finely chop 1 medium onion and 2 medium tomatoes. Grate the 1-inch piece of ginger and slit 1 green chilli lengthwise.

2. 02

   Heat Oil and Temper Spices

   Place your kadhai/wok on the stove and turn the heat to medium. Add 2 tbsp of cooking oil. Once the oil is shimmering (you'll see small ripples), add 1 tsp of cumin seeds. Let them sizzle for about 15-20 seconds until they turn a light golden brown and smell fragrant.

3. 03

   Sauté Onion, Ginger, and Green Chilli

   Immediately add the finely chopped onion, grated ginger, and slit green chilli to the kadhai. Stir continuously with your spatula. Cook on medium heat for about 5-7 minutes until the onions turn translucent and a very light golden brown. They should smell sweet and cooked.

4. 04

   Add Tomatoes and Dry Spices

   Now, add the finely chopped tomatoes to the kadhai. Stir well. Add 1/2 tsp turmeric powder, 1 tbsp coriander powder, 1/2 tsp red chilli powder, and 1 tsp salt. Mix everything thoroughly with the spatula.

5. 05

   Cook the Masala

   Continue to cook the mixture on medium-low heat for about 5-7 minutes. Stir occasionally. The tomatoes will soften and release their juices, and the oil will start to separate from the mixture, gathering around the edges of the kadhai. This is called 'bhunao' and is important for flavor.

6. 06

   Add Potatoes and Cauliflower

   Add the cubed potatoes and cauliflower florets to the kadhai. Mix gently but thoroughly, ensuring all the vegetables are coated with the masala. Stir for about 2 minutes on medium heat.

7. 07

   Cover and Cook

   Pour in 1/4 cup of water. Give it a final stir. Reduce the heat to low, cover the kadhai with a lid, and let it cook for 15 minutes. The steam will cook the vegetables. Do not lift the lid during this time.

8. 08

   Check for Doneness and Finish Cooking

   After 15 minutes, carefully lift the lid. Insert a knife or fork into a potato cube; it should be tender and easy to pierce. If not, cover and cook for another 5 minutes. Stir gently to ensure nothing is sticking to the bottom.

9. 09

   Add Garam Masala and Garnish

   Sprinkle 1/2 tsp of garam masala over the cooked vegetables. Stir gently for about 30 seconds. Turn off the heat. Garnish with 2 tbsp of fresh, finely chopped coriander leaves. Your Aloo Gobi is ready to serve!