Prepare the Vegetables:

• Peel and dice the potatoes into medium-sized cubes.

• Cut the cauliflower into florets. You can blanch the cauliflower by briefly boiling it in water for about 2-3 minutes to soften it, but it is not mandatory.

Cook the Potatoes and Cauliflower:

• Heat 1 tablespoon of oil in a pan over medium heat.

• Add the diced potatoes and sauté them for 5-6 minutes until they are slightly golden on all sides. Remove them from the pan and set aside.

• In the same pan, add the cauliflower florets and cook them until they are lightly golden and tender (about 5-6 minutes). Remove them from the pan and set aside with the potatoes.

Prepare the Gravy:

• In the same pan, add another tablespoon of oil.

• Add cumin seeds and let them splutter.

• Add the chopped onions and sauté until they turn golden brown (about 4-5 minutes).

• Add the ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.

• Add the green chilies (if using), and then add the pureed tomatoes or chopped tomatoes. Cook the mixture until the oil starts to separate from the masala (about 5 minutes).

Add Spices:

• Now, add the turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Stir the spices well and cook for 2 minutes to allow the flavors to meld.

• If the mixture looks too dry, you can add a little water (about 1/4 cup).

Combine Potatoes and Cauliflower:

• Add the sautéed potatoes and cauliflower back into the pan. Gently mix everything together, ensuring that the vegetables are coated with the spice mixture.

• Add about 1/2 cup of water to help create the gravy. Cover the pan and let the curry simmer for 10-12 minutes on low to medium heat, until the potatoes and cauliflower are tender and cooked through.

Final Touch:

• Once the vegetables are cooked, sprinkle the garam masala and Kasuri methi (optional) over the curry. Stir gently.

• Adjust salt and spice levels to taste. If you like a thinner gravy, you can add more water and simmer for an additional 5 minutes.

Garnish and Serve:

• Garnish with fresh cilantro (coriander leaves).

• Serve hot with roti, naan, or rice.

Tips:

• For Extra Flavor: Add a small pinch of asafoetida (hing) at the beginning with cumin seeds for a distinct flavor.

• Cooking Method Variations: You can cook this curry in a pressure cooker for a quicker version. Just cook for 2-3 whistles.

• Variation: You can also add peas (mutter) to this dish for added sweetness and texture.

Flavor Profile:

Aloo Gobi is a balanced curry with a mild flavor, perfect for those who enjoy a less spicy, yet aromatic dish. The earthiness of the potatoes complements the delicate flavor of cauliflower, while the spices add depth and warmth. The tang from the tomatoes and the optional fenugreek leaves give the dish an additional layer of complexity.