How to make
The cauliflower is cut into medium florets and rinsed well, then drained thoroughly so it sautés instead of steaming too much. The potatoes are peeled and diced into bite-size cubes similar to the pieces seen in the finished Gobi Aloo, which helps them cook evenly with the cauliflower. The tomatoes are chopped into chunky pieces, not puréed, so they keep some shape in the final dish.
The oil is heated in a wide, heavy pan over medium heat. The cumin seeds and mustard seeds are added and cooked for 30 to 45 seconds, just until they become fragrant and begin to sizzle. This short blooming step gives the Indian spices a warmer, deeper flavor without burning them.
The onion is stirred into the pan and sautéed for 5 to 6 minutes, until softened and lightly golden. The garlic, ginger and green chili are added and cooked for another 1 minute. The turmeric, ground coriander, ground cumin, chili powder and salt are stirred in briefly, for about 20 seconds, so the spices coat the oil and onion base.
The potatoes are added first and tossed well in the spiced mixture. They are cooked for 5 minutes, stirring now and then, so the edges begin to take on color. The cauliflower florets are then added and gently folded through the masala, taking care not to break them. The water is poured in, the pan is covered, and the vegetables are cooked over medium-low heat for 15 to 18 minutes.
The lid is removed and the tomatoes are added. The Gobi Aloo is cooked uncovered for another 6 to 8 minutes, stirring gently, until the potatoes are tender, the cauliflower is cooked but still holds its shape, and most of the moisture has reduced. If the pan becomes too dry before the vegetables are done, a small splash of water can be added.
The garam masala is sprinkled in at the end and stirred through for 1 minute. The finished cauliflower and potato curry should look golden from the turmeric, with visible tomato pieces, whole spice seeds and a lightly glossy coating rather than a thin sauce.
The dish is served warm in a bowl and finished with fresh cilantro. It pairs naturally with basmati rice, chapati, naan or a spoonful of plain yogurt. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days and reheated gently in a pan with a splash of water.
