Aloo Gobi

Aloo Gobi is North Indian everyday food at its best – a dry, spicy dish of potato and cauliflower, slow-fried until the edges are golden and the spices cling to every bite. The name says it all: aloo is potato, gobi is cauliflower. Turmeric gives it its warm yellow color, cumin and coriander round off the flavor, and a good handful of fresh cilantro at the end lifts the whole dish. It's a completely plant-based dish that's easy to make and goes well with both steamed rice and warm naan.

• Cuisine: Indian
• Time: 35-40 minutes
• Servings: 4 people
• Difficulty: Easy

Instructions

1. Cut the potatoes into bite-sized cubes and separate the cauliflower into small florets. Dry the cauliflower thoroughly so it can brown rather than steam.
2. Heat oil in a large, heavy-bottomed pan and let the cumin seeds sizzle for a moment until fragrant.
3. Add finely chopped onion and sauté until soft and lightly golden. Then stir in grated garlic, ginger, and chopped fresh chili and sauté for a couple of minutes.
4. Add turmeric, ground coriander, ground cumin, and a little chili powder, and briefly toast the spices in the oil to release their aroma.
5. First, add the potato cubes and let them fry for a couple of minutes. Then add the cauliflower florets and mix everything well with the spices.
6. Cover and let it cook over medium heat for 15-20 minutes. Stir gently a few times, adding a small splash of water along the way if it gets too dry.
7. Cook uncovered for the last few minutes until the potatoes and cauliflower are tender and have golden, spiced edges.
8. Season with salt and a squeeze of lemon, stir in chopped tomatoes if you want a little juiciness, and sprinkle generously with fresh coriander before serving.

Tips

• Dry the cauliflower well before frying. Wet vegetables steam instead of browning, and the golden crust is a big part of the flavor.
• Cut the potatoes the same size as the cauliflower florets so they cook at the same rate.
• If you want a juicier dish, stir in a couple of chopped tomatoes during the last 5 minutes. If you omit them, the dish will be drier and more roasted in style.
• A small sprinkle of garam masala or curry powder at the very end gives an extra aromatic kick.