Aloo Gobi

Instructions

1. 1

   In a large, deep skillet with a lid, heat the oil over medium-high. Add the potatoes, reduce heat to medium-low, and cook, stirring frequently, until the potatoes are par-cooked and a little golden, 8 to 10 minutes. Using a slotted spoon, transfer the potatoes to a medium bowl. Add a little more oil to the skillet if necessary, add the cauliflower, and cook, stirring occasionally, until starting to soften on the outsides, about 5 minutes. Transfer the cauliflower to the bowl with the potatoes.

2. 2

   Stir the cumin seeds into the pan and toast until they crackle and are fragrant, about 30 seconds. Add the onion and green chile; cook, stirring occasionally, scraping up any browned bits from the bottom of the pan, until the onion is soft and golden, about 8 minutes. Add the garlic and ginger; cook, stirring frequently, until fragrant, about 1 minute. Sprinkle on a little salt and the turmeric; stir until fragrant, about 30 seconds.

3. 3

   Return the potatoes and cauliflower to the pan, then stir in the tomatoes, garam masala, coriander, ground cumin, and Kashmiri chile powder. Stir and cook until fragrant, about 2 minutes. Drizzle 3 tablespoons of water around the sides of the pan, stir, scraping up any browned bits. Cover, then reduce heat to medium-low and cook, stirring occasionally to make sure nothing sticks, until the potatoes are almost fork-tender, 20 to 25 minutes. Drizzle on more water to help steam the potatoes if necessary.

4. 4

   Season with salt. Re-cover and cook until the potatoes are fork-tender and not mushy, and the cauliflower is tender but still has a bite, about 5 minutes. Taste and season with more salt if needed. Add more garam masala if you like. Sprinkle with amchur and top with cilantro.