Aloo Gobi

1. Heat vegetable oil in a large pan or kadai over medium heat. Add cumin seeds and let them splutter. Add chopped onion and sauté until translucent, about 5 minutes. 2. Add minced garlic and grated ginger, green chilies (if using), and cook for 1 minute until fragrant. Stir in turmeric powder, coriander powder, and chili powder. Cook for 30 seconds, adding a splash of water if the spices stick. 3. Add cubed potatoes and cauliflower florets to the pan. Mix well to coat with the spices. Add chopped tomato. Season with salt. Cover and cook on medium-low heat for 15-20 minutes, stirring occasionally, until vegetables are tender, adding a little water if necessary to prevent sticking. 4. Once vegetables are tender, stir in garam masala. Cook uncovered for another 2-3 minutes, allowing any excess moisture to evaporate. Garnish generously with fresh cilantro before serving. Serve hot with roti or rice.