Aloo Gobi

Method

1. 01

   Parboil the potatoes

   Put potatoes in cold salted water, bring to a boil, and simmer 5 minutes. Drain when the outside is barely tender but the centre remains firm; spread on a tray to steam-dry 5 minutes.

   

2. 02

   Sear the cauliflower

   Heat 20 ml oil in a wide pan over medium-high. Add dry cauliflower in one layer and cook 6–8 minutes, turning twice, until browned in spots but still firm; transfer to a plate.

   

3. 03

   Bloom cumin and ginger

   Lower to medium and add remaining oil. Sizzle cumin 20 seconds, then add ginger for 45 seconds until fragrant without browning it dark.

   

4. 04

   Cook tomato and ground spices

   Add tomato, turmeric, coriander, chile, and 4 g salt. Cook 4–5 minutes until tomato is pulpy and the spices smell toasted, adding 15 ml water only if they catch.

   

5. 05

   Steam-fry until tender

   Add potatoes and cauliflower and fold to coat. Cover tightly and cook over low heat 10–12 minutes, stirring gently twice, until a knife enters potato and cauliflower stems with slight resistance.

   

6. 06

   Dry and finish the sabzi

   Uncover, add garam masala and remaining salt, and cook medium-high 2–3 minutes until no water pools and edges are dry. Fold in cilantro and serve without mashing the pieces.