Dogri Aloo Gobhi

Cauliflower and potato stir-fry — gobhi florets and potato cubes cooked dry in mustard oil with cumin, turmeric, dried red chilli, and a pinch of amchur until both vegetables are tender and lightly caramelised but not soft. Cooked without water on a high flame so the vegetables fry rather than steam. One of the most universally eaten vegetable preparations across North India, the Dogri version is characterised by the mustard oil's pungency and the dry, fry-forward technique.