Just to note, once you have these basic Indian spices, you are on your way in making all sorts of other Indian recipes and what’s not to love about that!?

Start by heating up a large skillet, enough to hold all of the potatoes and cauliflower florets, and heat it to medium heat. Add in the oil and let it come to temperature. Once the oil is heated through, add in the cumin seeds and hing powder. The cumin seeds will start to pop and turn color. Once that begins to happen, add in the onions, and give them a good stir, adjusting the heat if necessary. The goal is to sweat the onions, not caramelize them or burn them.

After about 4-5 minutes, add in the garlic and ginger paste, and give that a good stir. After about a minute, add in the remaining dry spices, and chilies, stir, and cook an additional 2-3 minutes, stirring along the way.

Add in the cauliflower and potatoes. Gently stir to incorporate the spices and garlic and onions throughout the potatoes and cauliflower. Cover, and cook for about 10 minutes. After 10 minutes, remove the cover, add water, and stir again. Cook for another 6 minutes or so, or until the cauliflower and potatoes are cooked through.

Once they are tender, squeeze the lemon juice over the top, along with the cilantro and a generous pinch of salt, give another good stir and plate.

The result is nothing more than awesome Indian comfort food. My wife thought it was too spicy, but ate the small bowl of aloo gobi, along with my daughter, so adjust your chilies accordingly. It was definitely right up my alley. If you are looking for a simple Indian dish to make, give this one a shot. I guarantee you will enjoy it.