Step 1: Temper the Spices

Heat 2-3 tablespoons of mustard oil in a pan or wok over medium heat until it just starts to smoke. Add 1 tsp of cumin seeds and let them crackle for a few seconds.

Step 2: Sauté the Aromatics

Add the chopped onion and sauté until it becomes translucent and slightly golden. Then, add the chopped green chilies and 1 tbsp of garlic-ginger paste. Cook for about a minute until the raw smell of the paste disappears.

Step 3: Cook the Masala Base

Add the chopped tomatoes and salt to taste. Cook until the tomatoes soften and become mushy. Then, lower the heat and add the powdered spices: turmeric, Kashmiri red chili powder, ground cumin, and hing. Stir and cook for about a minute.

Step 4: Cook the Potatoes

Add the cubed potatoes to the pan and mix well to coat them with the spice masala. Add a splash of water, bring it to a boil, then reduce the heat, cover the pan, and let the potatoes cook for 8-10 minutes.

Step 5: Add Cauliflower and Finish Cooking

After 8-10 minutes, add the cauliflower florets to the pan. Mix everything together gently. Add another small splash of water if the pan is too dry. Cover and cook for another 10-12 minutes on low heat, stirring occasionally, until both potatoes and cauliflower are tender but still hold their shape.

Step 6: Garnish and Serve

Once the vegetables are cooked, turn off the heat. Sprinkle garam masala and amchur powder over the top. Add the chopped fresh coriander and give it a final gentle mix. Just before serving, squeeze a wedge of fresh lemon juice over the Aloo Gobi.

• Heat the mustard oil until it smokes slightly to burn off the pungent fumes, which leaves a unique flavor.

• Cook the spices on a very low flame to prevent them from burning and to release their aroma properly.

• Add potatoes first as they take longer to cook than cauliflower.

• The dish is meant to be dry, so add water sparingly, just enough to steam the vegetables and prevent sticking.

• You can use regular vegetable oil instead of mustard oil if you prefer.

• Some variations include adding other spices like fennel seeds or ajwain (carom seeds).

• Tomatoes are optional; some people add quartered tomatoes towards the end of cooking instead of cooking them down into the base.