Aloo gobi

Ingredients

• ¼ cup grapeseed or vegetable oil, plus more as needed
• 2 large Yukon gold potatoes (about 1 pound), peeled and cut into 1-inch cubes
• 1 small cauliflower (about 1 ½ pounds), cut into 1-inch florets
• ½ tsp cumin seeds
• 1 medium yellow onion, finely chopped
• 1 green chile pepper (serrano or Thai bird's eye), slit in the middle
• 1 large garlic clove, grated
• 1 (1-inch) piece ginger, peeled and grated
• ½ tsp ground turmeric
• 2 medium tomatoes, chopped
• 1 tsp garam masala, plus more to taste
• 1 tsp ground coriander
• ½ tsp ground cumin
• ½ tsp Kashmiri red chile powder
• Kosher salt
• ½ tsp amchur (dried mango powder), or 1 Tbsp lemon juice
• Cilantro leaves, for serving

Steps

1. In a large, deep skillet with a lid, heat the oil over medium-high. Add the potatoes, reduce to medium-low and cook, stirring frequently, until par-cooked and a little golden, 8-10 min. Transfer with a slotted spoon to a bowl. Add a little more oil, then the cauliflower, and cook until starting to soften, about 5 min. Transfer to the bowl with the potatoes.
2. Stir the cumin seeds into the pan and toast until they crackle, about 30 seconds. Add the onion and green chile and cook, scraping up browned bits, until the onion is soft and golden, about 8 min. Add the garlic and ginger and cook until fragrant, about 1 min. Sprinkle on a little salt and the turmeric and stir until fragrant, about 30 seconds.
3. Return the potatoes and cauliflower to the pan, then stir in the tomatoes, garam masala, coriander, ground cumin and Kashmiri chile powder. Cook until fragrant, about 2 min. Drizzle 3 Tbsp water around the sides, stir, then cover, reduce to medium-low and cook, stirring occasionally, until the potatoes are almost fork-tender, 20-25 min (add more water as needed to help steam).
4. Season with salt, re-cover and cook until the potatoes are fork-tender and the cauliflower is tender but still has a bite, about 5 min. Taste and adjust salt and garam masala. Sprinkle with amchur and top with cilantro.