Indian Aloo Gobi (Spiced Cauliflower and Potato)

Prepare the vegetables: cut the cauliflower into florets, peel and cube the potatoes, finely chop the onion, tomatoes, ginger, garlic, and green chilies.

Heat the oil in a large pan or wok over medium heat. Add the cumin seeds and sauté for 30 seconds until fragrant. Then add the chopped onion and cook until golden brown, about 5-7 minutes.

Add the ginger, garlic, and green chilies to the pan and sauté for another 1-2 minutes until fragrant. Then stir in the turmeric, coriander powder, and red chili powder. Sauté for 30 seconds, stirring constantly to prevent the spices from burning.

Add the chopped tomatoes and salt to the pan. Cook for 3-4 minutes until the tomatoes soften and break down slightly. Then add the cubed potatoes and cauliflower florets, along with the water. Mix thoroughly to coat the vegetables with the spiced sauce.

Cover the pan and simmer the vegetables over low-medium heat for 15-20 minutes, or until the potatoes and cauliflower are tender but still hold their shape. Stir occasionally to prevent sticking. Add a little more water if needed. Finally, stir in the garam masala and chopped fresh cilantro. Serve hot with rice, naan bread, or roti.