Aloo Gobi

Method

1. 01

   Wash your hands with soap and water for at least 20 seconds before and after handling the vegetables. Rinse the potatoes, cauliflower, cilantro, and lemon under running water, without soap; remove any damaged areas and cut everything as indicated.

2. 02

   Grind the coriander seeds. Set them aside with the turmeric and cayenne pepper; keep the whole cumin and garam masala aside so each spice comes in at the right moment.

3. 03

   Heat the vegetable oil in a wide, heavy-bottomed skillet over medium heat, to about 170 °C or until it looks fluid and shiny. Add the whole cumin and fry for 30 to 45 seconds, until it crackles and darkens slightly, but does not turn black.

4. 04

   Add the ginger and garlic; stir for 30 seconds, just until they lose their raw aroma. Add the potatoes and 1 teaspoon of salt, and sauté for 4 minutes, until some sides start to brown.

5. 05

   Lower the heat to medium-low, add the ground coriander seeds, turmeric, and cayenne pepper, and stir for 20 seconds to coat the potatoes without burning the spices. Pour in 60 ml of water, cover, and cook for 8 minutes with a gentle simmer, close to 95 °C.

6. 06

   Add the cauliflower, the remaining 1/2 teaspoon of salt, and the remaining 20 ml of water. Gently mix, cover, and cook for 10 to 12 minutes on medium-low heat, stirring once, until the potato is pierced with a knife and the cauliflower is cooked but still firm.

7. 07

   Uncover, sprinkle the garam masala, and cook for 3 to 4 minutes over medium heat, stirring gently, until the water evaporates, the oil leaves a fine sheen, and golden spots appear on the cauliflower.

8. 08

   Turn off the heat, add the lemon juice and cilantro, and mix without breaking the florets. Let rest for 2 minutes and serve the aloo gobi hot, dry, and aromatic.