Aloo Gobi Sautéed Cauliflower and Potatoes

Using a sturdy chopping board and chefs knife cut potatoes into one-inch cubes. Separate the florets into similar size pieces as the potatoes.

In a heavy bottom saute pan or skillet add oil on medium heat. Saute the ginger and garlic for 30 seconds.

Add onions and a pinch of salt. Saute until onions are translucent (about 2 minutes)

Next, add the tomatoes, followed by the curry powder and garam masala. Combine well.

Add 2 tbsp water and continue to cook on low for 3 to 5 minutes until you have a nice fragrant smell from the cooking spices. Tip - the water prevents the spices from burning. But, if you add too much it won't cook the spices.

Then, add the potatoes and cauliflower. Combine well. Season with salt and pepper.

Cover and cook for about 10 minutes on medium-low heat - stirring often to ensure it does not stick to the bottom. Tip - vegetables will usually release enough liquid to cook but if necessary add ¼ to ½ cup to help cooking.

When the cauliflower and potatoes are almost tender, cook open for another 10 minutes. Tip - We cook it open now so all the moisture will evaporate. Aloo gobi is usually a dry dish.

The potatoes and cauliflower should be cooked soft but still, hold their shape

Finally, add the lemon juice and freshly chopped cilantro. Taste and adjust seasoning.

Serve with roti on its own or as a side dish along with your main course.