This is the best Aloo Gobi I've ever made, and quite close to the classic dish you'd get at a restaurant.
1 head Cauliflower, cut into florets
3 large Potatoes (eg Yukons), cut into 1/2" cubes
50 ml Oil
5 g Cumin Seeds
2 medium Onions, chopped
10 g Garlic Paste
10 g Ginger Paste
2 Green Chilies, minced
10 g Coriander Powder
10 g Turmeric Powder
5 g Kashmiri Chili Powder (or less - to taste!)
2 Bay Leaves
4 medium Tomatoes, chopped
1 cup Water
Salt and Pepper, to taste
1 Lemon, juiced
1/2 bunch Cilantro, washed and chopped
Precooking the Cauliflower and Potatoes:
1) Bring a large pot of salted water to a boil, and add some of the 10g of Turmeric.
2) Boil the potatoes until al dente (approx 10 minutes). Remove with a spider, and set aside.
3) Boil the cauliflower until al dente (approx 5 minutes). Remove with a spider, and set aside.
Making the Sauce:
1) Heat the oil in a large pan. Add the cumin seeds and toast until they start to crackle. Add the onions and cook until golden brown.
2) Add the garlic, ginger, green chilies, and cook briefly (15 seconds).
3) Add the coriander, turmeric, chili powder, and bay leaves, and cook briefly (15 seconds).
4) Add the tomatoes. Cook briefly, then add the water. Cook down into a rich sauce.
To Finish:
1) Add the potatoes and cauliflower to the sauce pan and cook until done. (You may need to add some more water to get the sauce to cover the potatoes and cauliflower. Cook off excess water.) Season to taste with salt and pepper.
2) Finish with lemon juice and cilantro.