Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.