yellow potatoes, chopped into 3/4 - 1" cubes, fried in coconut oil for 15 minutes or so, remove from heat (I pour them in a bowl)

Chop up onions, garlic, ginger, and the spiciest chili peppers you can handle (for my wife, serranos) - also fry up in coconut oil, with ground cumin, coriander seed, and turmeric (or just use curry powder)

Add some diced tomatoes - either manually diced or canned are honestly fine. I usually make it along with saffron paneer masala, so I use most of the tomatoes for the masala and just a bit for the aloo gobi. Cook until it’s basically gravy

Add cauliflower, partially pre-cooked potatoes, and stir to combine - cover and lower heat. You can also add a bit of butter or more coconut oil at this point to help things fry up. Add salt to taste (I like to use some black salt - Kala namak). Amchur (mango) powder is also a great addition.

Stir every 5-10 minutes to make sure things get nice and combined. When the potatoes start falling apart and the cauliflower gets noticeably soft, it’s done.

Aloo gobi

They are bad at most things.

The Fountain is my favorite movie of all time, and it has a 52% critic score on RT. Audience Score is better-ish though at 77%, so maybe it’s just the critics who didn’t get it.