Aloo Gobi

Crispy potatoes and cauliflower florets transform into a golden, fragrant curry with warm spices, fresh ginger, and a subtle heat that builds with each bite. The cumin seeds toast to release their nutty aroma while the vegetables develop caramelized edges that add wonderful texture and depth. A perfect weeknight vegetarian main that's equally satisfying on its own or served alongside rice and naan.

Ingredients

1/4 cup grapeseed or vegetable oil, plus more as needed

2 large Yukon gold potatoes (about 1 pound), peeled and cut into 1-inch cubes

1 small cauliflower (about 1 1/2 pounds), cut into 1-inch florets

1/2 tsp cumin seeds

1 medium yellow onion, finely chopped

1 green chile pepper, such as serrano or Thai bird's eye, slit in the middle

1 large garlic clove, grated

1 (1-inch) piece ginger, peeled and grated

1/2 tsp ground turmeric

2 medium tomatoes, chopped

1 tsp garam masala, plus more to taste

1 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp Kashmiri red chile powder

Kosher salt (such as Diamond Crystal)

1/2 tsp amchur (dried mango powder), or 1 tbsp lemon juice

Cilantro leaves, for serving

Instructions

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.

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.

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.

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.