Aloo Gobi Masala (Cauliflower and Potato Curry)

Recipe View Pre-cook the vegetables: Place the cauliflower florets in a large, microwave-safe dish and microwave on High for 3 minutes to soften. Transfer to a bowl. Add the potato chunks to the same dish and microwave on High for 4 minutes. Combine with the cauliflower. (Total time: ~7 minutes)

Recipe View Bloom the spices: Heat the olive oil in a large skillet or wok over medium-high heat. Add the cumin seeds and cook until they swell and turn golden brown, releasing their aromatic oils. (~2 minutes)

Recipe View Sauté aromatics: Add the chopped onion to the skillet and sauté until softened and translucent. (~3 minutes)

Recipe View Create the base: Stir in the diced tomatoes and cook until they break down and form a pulpy base. (~5 minutes)

Recipe View Combine and simmer: Gently fold in the pre-cooked cauliflower and potatoes into the tomato-onion mixture. Season with curry powder and salt.

Recipe View Final simmer: Continue cooking, stirring occasionally, until the vegetables are heated through and the flavors have melded together beautifully. (~5-7 minutes)

Recipe View Serve hot: Garnish with fresh cilantro (optional) and serve hot with naan, roti, or rice.