Aloo Gobhi (Indian Cauliflower and Potato Fry)

Wash and peel potatoes. Cut them in fairly large chunks. Clean the cauliflower and cut the florets into a size equal to that of the potato chunks.

Heat oil in a wok or saute pan. Add the potatoes and fry over high heat until seared on all sides. Transfer to a plate.

Add the cauliflower florets and fry over high heat until slightly seared. You just want a light sear and not a burn. Transfer to a plate.

Add onions to the remaining oil. Saute until slightly soft. Add tomatoes and mix in. Add the cayenne pepper and curry powder and mix well.

Add the partially fried potatoes and cauliflower. Mix well and add salt to taste. Cover wok with a lid and reduce flame to medium. Cook until the potatoes are fork-tender or well-cooked, stirring occasionally. You might add a few splashes of water occasionally to prevent the veggies from sticking to the wok. Ideally, water should not be added as this is a “fry”.

Garnish with chopped fresh coriander or cilantro. Serve hot with roti, naan, or pita bread.