Aloo Gobi (Indian Cauliflower Potato Curry)

Cut 250g potatoes into 2cm cubes and divide 250g cauliflower into similar florets.

Rinse them, then dry every surface well so the spices cling and the vegetables brown instead of steaming wet.

Warm 2 tablespoons of oil in a wide pan over medium heat, then add 1 teaspoon cumin seeds.

When they sizzle and smell nutty, lower the heat so the next aromatics soften without burning.

Add 100g onion and 1 tablespoon minced garlic, then cook for about 4 minutes.

Stir often enough to prevent sticking, but let the onion turn translucent with only light golden edges.

Stir in 1 teaspoon turmeric and 0.5 teaspoon chili powder over low heat for 1 minute.

Keep the spices moving in the oil until the color deepens, stopping before any dark scorching appears.

Add the potatoes and cauliflower, then fold gently until every piece is coated with the spiced oil.

Cover the pan and cook on low heat for 10 minutes, using trapped steam to soften the centers.

Turn the pieces only once or twice so the cauliflower stays intact and the potatoes keep their shape.

When a skewer enters a potato easily, uncover and evaporate the remaining moisture over medium heat.