2-3tablespoonsCilantro or coriander leavesfinely chopped
Crush ginger, garlic and green chilies together in the wet jar of a spice grinder. Or simply use ginger garlic paste and finely chopped green chili.
Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit. Then add hing.
Add onion and crushed ginger, garlic, green chili. Stir and saute for 3-4 minutes or until onion turns light pink and becomes soft. Plus, there will be no more raw smell of ginger garlic.
Add chopped tomatoes and cook for 3-4 minutes or until softens and becomes mushy.
Add turmeric powder, red chili powder and coriander powder. Mix well and cook for a minute.
Add cauliflower florets and potato cubes along with salt. Mix well so the masala is coated with the veggies evenly.
Cover it with the lid and cook. Do stir once or twice in between to make sure that it is not sticking to the bottom of the pan.
Cook until both potato and cauliflower are fork-tender (it takes around 15-20 minutes, this cooking time may vary depending on the flame intensity, shape & size of the pan and size of the veggies).
If there is water or moisture left then cook on medium-low uncovered until moisture evaporates. This aloo gobi masala is a fairly dry veggie preparation.
Turn off the stove and add crushed kasoori methi, squeeze lime juice and mix gently.
Garnish with chopped cilantro and serve.
I highly recommend using Yukon gold potatoes or red potatoes because they hold the shape after cooking. Stay away from russet or Idaho potatoes as they get floury, grainy, mushy.
Do not overcook cauliflower. It should have some bit and it should look firm. Overcooked ones will become mushy and aloo gobi will turn soggy.
This is moist yet dry preparation because it is made in one pot and cooked covered (like other home-style sabzi)
If you prefer a completely dry and crisp texture then you will need to deep fry the cauliflower florets and potatoes separately and then toss them into spiced onion tomato masala. Instead of deep-frying, you can oven roast them or air fry them.
Keep the size of potato cubes and cauliflower florets the same size, so both get cooked at the same time.