Aloo Gobi

2 tbsp vegetable oil

1 small onion, peeled and cut into small pieces

½ bunch fresh coriander, separated into stalks and leaves and roughly chopped

1 small green chilies, chopped into small pieces (or one teaspoon chili powder)

1 small cauliflower, leaves removed and cut evenly into eighths

2 potatoes, peeled and cut into even pieces

1 diced tomatoes

fresh ginger, peeled and grated

fresh garlic, chopped

½ tsp cumin seeds

1 tsp turmeric

½ tsp salt

1 tsp garam masala

Heat vegetable oil in a large saucepan.

Add the chopped onion and one teaspoon of cumin seeds to the oil.

Stir together and cook until onions become creamy, golden, and translucent.

Add chopped coriander stalks, one teaspoon of turmeric, and a half-teaspoon of salt.

Add chopped chillis (according to taste) Stir tomatoes into onion mixture.

Add ginger and garlic; mix thoroughly.

Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).

Ensure that the potatoes and cauliflower are coated with the curry sauce.

Cover and allow to simmer for twenty minutes (or until potatoes are cooked).

Add two teaspoons of Garam Masala and stir.

Sprinkle chopped coriander leaves on top of the curry.

Turn off the heat, cover, and leave for as long as possible before serving.