Aloo gobi

Pasos

1. Break the cauliflower into evenly sized florets, peel and cut the potatoes into similarly sized cubes. Finely chop the onion, pound the garlic and ginger into a paste, dice the tomatoes, and chop the cilantro.
2. Heat the oil and ghee in a large heavy-bottomed Dutch oven over medium heat. When the oil shimmers, toss in the cumin seeds and let them sizzle for a few seconds until fragrant.
3. Add the chopped onion and sauté until translucent and slightly golden around the edges, scraping the bottom regularly.
4. Stir in the ginger garlic paste, and stir constantly for one to two minutes until the smell of raw garlic disappears.
5. Add the tomatoes, turmeric, ground coriander, ground cumin, cayenne pepper, and salt. Cook, mashing the tomatoes, until you get a thick, oily sauce that pulls away from the sides.
6. Add the potato cubes to the Dutch oven, coat them generously in the masala, and sauté for a few minutes so they absorb the spices.
7. Add the cauliflower florets, stir gently to coat them without breaking them, then cover and lower the heat.
8. Simmer covered, stirring gently occasionally and adding a small splash of water if the bottom catches, until the vegetables are tender when pierced with the tip of a knife.
9. Uncover, sprinkle with garam masala, stir one last time, and let the excess moisture evaporate so the vegetables are coated and slightly golden.
10. Off the heat, sprinkle with chopped cilantro and serve hot with basmati rice or naan.