Aloo Gobi

Yes, aloo gobi can be made up to 2 days ahead. Store in an airtight container in the refrigerator. Reheat gently on the stovetop over medium heat with a splash of water for 8-10 minutes, stirring often, until heated through. It will lose some of its crispy edges but the flavor remains excellent.

Use 200g canned crushed tomatoes—they work just as well and sometimes better because they're more consistent. Drain off excess liquid if needed so the curry doesn't become too wet.

Not frying the potatoes and cauliflower first, or not frying them long enough. They cook them raw in the spices, which makes them mushy and soggy instead of golden and tender. Fry until golden-edged before adding the spices.

Yes. Toss the potato and cauliflower cubes with 2 tablespoons oil, then air fry at 200°C for 25-30 minutes, shaking the basket every 8 minutes, until golden and tender. Then continue with step 3 of the recipe in a skillet, adding the fried vegetables and spices as directed.

Serve as a side dish with rice, roti, or naan, or as part of a larger vegetarian Indian meal alongside dal, raita, and pickles. It can also be served as a main with extra naan and yogurt for 2 people.

Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat with a splash of water for 8-10 minutes, stirring often. The vegetables will soften slightly but the dish remains delicious.