Aloo Gobi: Spiced Cauliflower and Potato Dish

Heat a generous amount of oil in a spacious cooking vessel over an elevated heat setting. Introduce cumin seeds into the pot; allow them to transform a golden hue and start popping, taking only a few seconds. Decrease the heat level to a moderate setting. Introduce an onion into the pot; cook until it reaches a light brown color. Incorporate serrano chiles and ginger paste into the mixture; cook for 1 minute, allowing the flavors to meld. Add a pinch of coriander, turmeric, cayenne pepper, garam masala, and paprika to the pot; cook until the aromas become apparent, taking only 30 seconds.

Add diced potatoes and a pinch of salt to the pot; cover it with a lid. Allow the mixture to simmer for 5 to 7 minutes, allowing the potatoes to become tender. Introduce cauliflower florets into the pot; cover it and let it steam in its own juices until tender, approximately 20 minutes. Add a squeeze of lemon juice to the mixture.

Introduce the remaining 1 tablespoon of oil around the edges of the pot. Increase the heat level to a high setting; cook until the mixture reaches a brown color, approximately 3 to 5 minutes, stirring gently to avoid mashing the cauliflower.