Aloo Gobi (Potatoes with Cauliflower)
These two veggies compliment each other perfectly and taste amazing in this dish, which can be served with plain boiled rice or any flat-bread like chapatis or rotis.
Heat oil, add the onions and stir fry until they are soft and slightly golden. Next add the ginger and garlic pastes, followed by the tomatoes and puree. Sprinkle the cumin powder, chilli powder and turmeric. Cook until the tomatoes are thickened and oil begins to separate from them. Add the chopped chilli, potatoes and cauliflower, sprinkle some salt. Stir well until veggies are properly coated with the tomato mixture.
Turn the heat down to low, and stir fry for about 5 minutes, adding a little bit of water if the mixture begins to stick to the bottom of the pan. When the veggies begin to soften, add half a cup of water, give everything a stir and turn heat down to low. Cover the pan and let the dish steam for another 5-10 minutes or until veggies are soft and completely done. You can add more water if needed. Adjust salt/spice to your taste.
Garnish with freshly chopped coriander and serve!