Hearty Spiced Potato and Cauliflower Medley (Aloo Gobi)

Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.

Add chopped onion and sauté for 5-7 minutes until softened and translucent. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.

Add turmeric powder, coriander powder, and red chili powder. Cook for 30 seconds, stirring constantly, to toast the spices.

Add cubed potatoes and cauliflower florets to the skillet. Stir well to coat the vegetables evenly with the spices. Add 1/2 cup of water and salt.

Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the potatoes and cauliflower are tender. Stir occasionally to prevent sticking.

Remove the lid, increase heat to medium-high, and cook for another 5 minutes, stirring gently, to allow any excess moisture to evaporate and the vegetables to lightly brown.

Stir in garam masala. Garnish with fresh chopped cilantro before serving.