Mustard and Cumin Potato-Cauliflower Aloo Gobi

Wash and cut 400 g potatoes into 2 cm cubes and 400 g cauliflower into similar florets. Parboil together 7–8 minutes in boiling water, drain and steam-dry 2 minutes; they should begin to soften but not crumble.

Dice 140 g onion, mince 15 g ginger and 12 g garlic. Heat 30 ml sunflower oil over medium heat and cook 4 g mustard seeds about 20 seconds until they begin to pop; watch for splashes.

Sauté onion 5 minutes until translucent, add ginger, garlic, 5 g cumin, 5 g coriander, 3 g turmeric and optional 1 g chili; stir 1 minute over medium-low heat without burning spices.

Fold in parboiled potatoes and cauliflower with 4 g salt. Add 150 ml hot water in portions, cover and cook 8–10 minutes over medium-low heat until potatoes are completely tender and cauliflower has no hard core.

Stir in 20 ml lemon juice and optional 12 g washed coriander. Divide into four portions and serve hot. Refrigerate leftovers promptly.