Punjabi Aloo Gobi: Cauliflower Meets Potato Magic

Step 1: Prepare the Spice Base

In a karahi or wok, heat the sunflower oil over medium-high heat. Add the cumin seeds and fry for about 30 seconds, stirring continuously until they release a nutty aroma. This creates a flavorful foundation. Next, stir in the finely chopped ginger, Kashmiri chili powder, ground turmeric, ground coriander, and potato pieces. Mix well to coat the potatoes in the spices. Reduce the heat to low-medium and cook for 10 minutes, stirring frequently, until the potatoes start to soften.

Step 2: Incorporate the Cauliflower

Add the cauliflower florets to the pan and gently stir to combine. Continue cooking for another 10 minutes, stirring occasionally. This allows the cauliflower to absorb the fragrant turmeric chili oil while it begins to soften.

Step 3: Simmer to Perfection

Reduce the heat to low, cover the pan, and cook for an additional 15-20 minutes. Stir often to ensure even cooking. The goal is for the potatoes to be fully cooked and the cauliflower florets to be tender but still hold their shape.

Step 4: Finish and Serve

Once cooked, scatter fresh chopped coriander over the top for a burst of color and flavor. Serve hot with naan or rice for a delicious and satisfying meal.