Aloo Gobi

Start by heating up a large skillet, enough to hold all the potatoes and cauliflower florets, and heat it to medium heat. Add oil and let it come to temperature. Once oil is heated through, add cumin seeds and hing powder. The cumin seeds will start to pop and turn color. Once that begins to happen, add onions and stir, adjusting the heat if necessary. The goal is to sweat the onions, not caramelize them or burn them.

After about 4–5 minutes, add garlic and ginger paste, and stir. After about a minute, add remaining dry spices and chiles. Stir, and cook an additional 2–3 minutes, stirring along the way.

Add cauliflower and potatoes. Gently stir to incorporate the spices and garlic and onions throughout the potatoes and cauliflower. Cover, and cook for about 10 minutes. After 10 minutes, remove the cover, add water, and stir again. Cook for another 6 minutes or so, or until cauliflower and potatoes are cooked through.

Once they are tender, squeeze lemon juice over the top, along with cilantro and a generous pinch of salt. Give it another stir and plate.

The result is nothing more than awesome Indian comfort food. My wife thought it was too spicy (but still ate the small bowl of aloo gobi, along with my daughter) so adjust the amount of chiles accordingly. It was definitely right up my alley. If you are looking for a simple Indian dish to make, give this one a shot. I guarantee you will enjoy it.