Step-by-Step Instructions

1. 1.Prepare Vegetables

   Peel and cut 2 potatoes into 1-inch cubes. Break 1/2 head of cauliflower into florets. Place both in cold water to prevent discoloration and release starch.

2. 2.Chop Aromatics

   Finely chop 1 thumbnail-sized piece of ginger and 4 large cloves of garlic. Dice 2 medium onions.

3. 3.Heat Ghee and Temper Spices

   Turn on gas to medium-high. Add 4 tablespoons of ghee to a pan. Once ghee is hot, add 1 teaspoon of Panch Phoron and 2 bay leaves. Sauté for 30 seconds until fragrant.

4. 4.Sauté Aromatics

   Add chopped ginger, garlic, and onions to the pan. Add 1.5 teaspoons of salt. Sauté for 8-10 minutes until onions are softened and translucent, stirring occasionally. Add a drizzle of water if onions start to brown too quickly. Cover with a lid to create steam and soften onions faster.

5. 5.Cook Spices

   Reduce heat to very low. Add 1 teaspoon Kasuri Methi, 1 teaspoon turmeric powder, 2 teaspoons Kashmiri chilli powder, 1 teaspoon coriander powder, 0.5 teaspoon cumin powder, and 2 teaspoons curry powder. Add 1 tablespoon tomato puree. Mix well.

6. 6.Booner Spices

   Add about 0.5 cup of water. Increase heat to medium. Cook the spices for 3-4 minutes, stirring, until the oil separates from the mixture.

7. 7.Add Vegetables

   Drain the potatoes and cauliflower. Add them to the pan. Mix well to coat the vegetables with the spice mixture. Crank up the heat to medium-high and booner the vegetables for a few minutes. Cover with a lid and cook for a few minutes.

8. 8.Add Chillies and Water

   Reduce gas to low. Add 4-6 whole green chillies. Add 3 cups of water. Increase heat to high. Bring to a boil, then reduce to a high simmer. Cover the pan with a lid and cook for 10 minutes.

9. 9.Final Seasoning and Garnish

   After 10 minutes, check the vegetables. Reduce heat to the lowest setting. Add 2 pinches of garam masala and 1 teaspoon of Kasuri Methi. Cut 1 tomato into 6 wedges and add to the curry. Sprinkle with fresh (or frozen) coriander. Drizzle 1 tablespoon of ghee over the curry.

10. 10.Dum Cooking

    Cover the pan and let it rest on the lowest heat for 5 minutes. This allows the flavors to meld and the oil to separate beautifully.

11. 11.Serve

    Serve the Aloo Gobi hot with freshly cooked paratha or rice. The potatoes should be breaking away, and the cauliflower should be soft but still holding its shape.