In a large wok or deep-sided skillet, heat the oil over medium-high heat.
Add the cumin seeds and dry red chiles and cook for 1 minute until aromatic and the seeds begin cracking and popping.
To the hot skillet, add the cubed potatoes and saute for 2 to 3 minutes.
Next, add the cauliflower florets and reduce the heat to low. Stir fry the mixture for 2 to 3 minutes until the cauliflower florets have caramelized and developed some browning.
Add the peas and tomatoes to the skillet and stir to combine. Cook for 1 minute.
Net, add in the turmeric, red chili powder, coriander powder, cumin powder, gram masala, and salt. Stir well and if the mixture is too dry, add a bit of water (¼ cup or less).
Cook for 1 minute stirring everything together to make sure the flavors are distributed well.
Serve immediately with dal and rice. Garnish with freshly chopped coriander leaves.
Notes
Aloo Gobhi is prepared on the spicy side. So feel free to add spices as per your taste.
Many times, people fry the potatoes and cauliflower separately and then get to preparing the dish. Here, we have kept this step as part of a continued instruction. Hence make sure the florets are not too big in size. Otherwise, they wouldn’t cook properly.
For an added flavor palette, sprinkle dried fenugreek leaves on top before serving.