Why this recipe works
Aloo gobi is humble, everyday cooking, with a single technique worth knowing: it is cooked relatively dry and not stirred much. Cauliflower turns to mush if boiled or stirred hard, so it is cooked covered on gentle heat and turned gently, which keeps the florets whole. A cumin tadka and turmeric are all the flavour it needs.
Ingredients
Method
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1
Bloom the cumin in oil, add ginger, then the potato and turmeric.
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2
Add the cauliflower, coriander powder and salt, and toss gently to coat.
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3
Cover and cook on low, stirring only occasionally, until both are tender.
Why cook it dry and gentle: cauliflower goes mushy if boiled or stirred hard, so a covered, gentle cook with minimal stirring keeps the florets whole.
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4
Finish with garam masala and fresh coriander.
An honest word
Aloo gobi is simple, everyday vegetable food, and a good thing to eat: two vegetables, gently spiced, with as much or as little oil as you choose. There is really nothing to caveat beyond the oil, which you control. With a dal and a roti it rounds out into a balanced, wholesome plate, exactly the kind of unfussy home cooking that quietly does you good.