Aloo Gobi

• 500g potatoes (B), cubed
• 1 small-medium head of cauliflower (500g of florets), split into bite-sized florets
• neutral-flavored oil
• salt and pepper

• 3 tsp cumin seeds
• 1 inch piece of a cinnamon stick (break in half as needed)
• 2 medium yellow onion, diced
• 6 garlic cloves, finely chopped
• 1 inch piece ginger, finely chopped
• 2 tsp ground turmeric
• 1/4 tsp hing
• 1/2 tsp amchur
• 2 tsp garam masala
• 1/2 tsp deggi mirch
• 2 tbsp tomato paste
• 2 cans diced tomatoes
• 1 tsp salt
• 2 tsp fenugreek leaves
• 1 can peas
• 1 tbsp vegan butter (optional, for extra richness)
• 1 big handful cilantro leaves and tender stems

Preheat oven to 225 C. Toss potatoes with oil, salt and pepper. Spread on a baking sheet lined with parchment paper. Put in the bottom part of oven. Ditto for cauliflower but skip the paper. Put in the top part of the oven. Bake for 25-30 minutes. Cauliflower might need turning halfway through.

Briefly fry cumin seeds and cinnamon in a generous amount of oil. Add onion, fry until it starts to brown. Add garlic, ginger, tomato paste, fry until soft. Turn down heat, add spices, temper briefly. Add tomatoes. Add 1/4 cup water or more to adjust density and make the sauce creamier. Cook for at least 30 minutes. Mix in rubbed fenugreek, peas, potatoes and cauliflower. Finish with butter and cilantro if you have it.