Aloo Gobi

Peel and dice the potatoes into medium-sized cubes. Soak them in water to prevent browning.

Wash and cut the cauliflower into florets. Ensure the florets are not too large, and trim any tough stems.

Slice the onion thinly. Chop the tomatoes into small pieces. Mince or finely chop the ginger, garlic, and green chilies together.

Heat oil in a wok or large pan over medium heat.

Add the sliced onions to the hot oil and sauté until golden brown, about 5-7 minutes.

Add the minced ginger, garlic, and green chilies to the pan. Sauté for 1-2 minutes until fragrant.

Add cumin seeds, coriander powder, turmeric powder, and red chili powder. Stir well and cook for another minute.

Add the chopped tomatoes to the pan. Cook for 3-4 minutes until they soften and start to break down.

Drain the soaked potatoes and add them to the pan. Stir well to coat with the masala. Cook for about 3-4 minutes.

Add the cauliflower florets to the pan. Mix gently with the potatoes and masala.

Cover the pan and cook on low heat for about 15-20 minutes, or until the potatoes and cauliflower are tender. Stir occasionally.

Add salt to taste and stir well.

Sprinkle fresh coriander leaves over the dish. You can also add a few whole green chilies for garnish if desired.

Serve hot with roti, naan, or rice.