A flavorful and hearty curry featuring potatoes and cauliflower, enhanced with aromatic spices.
Heat the vegetable oil in a large saucepan over medium heat.
Ensure the oil is hot enough to sizzle when you add the spices.
Add the cumin seeds to the hot oil and let them sizzle for a few seconds.
Toasting the seeds releases their aromatic oils, enhancing the flavor.
Add the chopped onion and cook until golden and translucent.
Stir occasionally to prevent the onions from burning.
Stir in the chopped coriander stalks, turmeric, and salt.
Adding the spices at this stage allows them to bloom in the oil.
Mix in the chopped green chili and tomatoes, cooking until the tomatoes soften.
Adjust the chili quantity to your spice preference.
Add the ginger and garlic, stirring well to combine.
Fresh ginger and garlic provide a robust base flavor.
Introduce the potato and cauliflower pieces, stirring to coat them in the spice mixture.
Cut the vegetables into similar-sized pieces for even cooking.
Add a splash of water to prevent sticking, cover, and simmer until the vegetables are tender.
Check occasionally to ensure the mixture isn't drying out.
Stir in the garam masala, then sprinkle with chopped coriander leaves.
Adding garam masala at the end preserves its aromatic qualities.
Turn off the heat, cover, and let the curry rest for a few minutes before serving.
Resting allows the flavors to meld together beautifully.
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