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30 | Gazette Life | August 2025GAZETTE | RECIPEGOLDEN ALOO GOBIThere%u2019s something deeply comforting about a fragrant, well spiced Aloo Gobi - tender potatoes and cauliflower simmered in turmeric, cumin, and fresh aromatics. This classic Indian dish is simple yet bursting with flavour, perfect for weeknights or as a vibrant side.INGREDIENTS %u2022 3 tbsp sunflower oil%u2022 1 tsp cumin seeds%u2022 1/2 tsp ground turmeric%u2022 1 white onion, diced%u2022 1 green bird%u2019s eye chilli, thinly sliced%u2022 2 tbsp garlic, minced%u2022 2 tbsp fresh ginger, grated%u2022 2 small tomatoes, diced%u2022 2 large Russet potatoes, peeled and cubed%u2022 280g cauliflower florets, broken into bite-sized pieces%u2022 1 tbsp fresh lemon juice%u2022 1/2 tsp garam masala spice mix%u2022 A handful of chopped fresh corianderMETHOD1. Heat oil in a saucepan over mediumhigh heat. Add cumin and turmeric, sizzling until fragrant.2. Add onion and cook until softened and translucent. Stir in green chilli, followed by garlic and ginger and cook for a further 2 minutes.3. Fold in tomatoes, potatoes, and cauliflower. Season with salt, cover, and cook until fork-tender, stirring occasionally. If needed, add 1 - 2 tbsp water to prevent burning.4. Drizzle with lemon juice, sprinkle garam masala, and adjust salt. Garnish with coriander. Serve hot - leftovers keep for 4 days in the fridge.\ spices dance with tender veggies in this irresistible Aloo Gobi.\