2 medium potatoes
1 small cauliflower
2 tablespoons rapeseed oil
1 tablespoon black cumin oil
1 onion
2 cloves of garlic
1 piece of ginger (2 cm)
2 tsp garam masala
1 tsp turmeric
1 tsp cumin
Salt to taste
Fresh coriander for garnish

Cut potatoes and cauliflower into bite-sized pieces and set aside.

Finely chop the onion, garlic and ginger.

Heat the rapeseed oil in a cast iron skillet.

Add the onion, garlic and ginger and stir-fry until golden brown.

Add garam masala, turmeric and cumin and stir well.

Add the potatoes and cauliflower and mix well to coat the vegetables with the spices.

Cover the pan and let the vegetables cook for 20-25 minutes until tender. Stir occasionally to prevent burning.

Season with salt, remove from heat and add the black seed oil. Garnish with fresh cilantro before serving.

_{Hint: The black cumin oil is added at the end of the cooking time to give the dishes a unique and aromatic finish. Serve the Aloo Gobi Masala with freshly baked naan or rice for a complete meal.}

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