In a kadai or thick bottomed pan like a wok, heat oil or ghee.
Lower the flame and add the potato wedges.
Stir the potatoes well and saute them on a low flame or simmer for 6 to 7 minutes. stir a couple of times while sauteing them.
Add the gobi/cauliflower and saute for 3-4 minutes. continue to stir in between.
Add chopped ginger. stir again very well.
Spice up the gobi and aloo with turmeric powder, red chili powder and salt.
Stir again so that the spices are mixed uniformly and the veggies are coated evenly.
Cover the pan with the lid, tightly.
Simmer the aloo gobi 18 to 20 minutes on a low flame. timing will vary with the size, depth and quality of the pan and flame intensity.
Occasionally, remove the lid and stir the aloo gobi well. cover and then again continue to cook. Do not add any water.
Once the potatoes and cauliflower have cooked, sprinkle garam masala powder and mix it all together
Serve aloo gobi with yogurt and/or naan bread.