Aloo Gobi (Cauliflower and Potato Curry)

From the garden

• 1 head cauliflower, cut into medium florets
• 2 medium potatoes, peeled and cut into 3/4-inch chunks
• 1 medium yellow onion, finely chopped
• 2 medium tomatoes, chopped
• 3 cloves garlic, minced
• 1 tsp fresh turmeric, grated (optional) · or 1/2 tsp ground turmeric; it gives the classic golden color
• ¼ cup fresh cilantro, chopped (optional)

From the pantry

• 1 tbsp fresh ginger, grated
• 2 tsp ground cumin
• 1 tsp chili powder
• 3 tbsp vegetable oil
• 1½ cups white rice · for serving
• salt · to taste

1. Start the rice. Heat the oil in a wide, lidded skillet over medium-high heat and brown the potatoes 4–5 minutes until golden at the edges, then add the cauliflower and brown 3–4 minutes more. Scoop the vegetables out onto a plate.
2. Drop the heat to medium and cook the onion in the same pan until soft and golden, 5–6 minutes. Add the ginger and garlic and cook 1 minute until fragrant.
3. Stir in the cumin, chili powder, and turmeric if using, and toast 30 seconds. The spices should smell rich, not scorched. Add the tomatoes with a good pinch of salt and cook, stirring, until they break down into a thick, jammy masala, about 5 minutes.
4. Return the vegetables, toss to coat in the masala, and add a splash of water (about 1/4 cup). Cover and cook over medium-low, stirring gently once or twice, until a knife slips easily into the potatoes, 12–15 minutes.
5. Uncover and cook a couple of minutes to dry the dish out. Aloo gobi should be clingy, not saucy. Taste for salt, shower with cilantro, and serve with the rice.