Indian Potatoes with Cauliflower - Aloo Gobi

The taste of the cauliflower varies from the potatoes in this brightly colored, tasty dish. Makes an excellent vegetarian main dish.

• Ready In: 50 mins
• Serves: 4-5

Ingredients

• 16  ounces cauliflower florets
• 4  medium potatoes
• 1  medium onion, chopped
• 2 -3  fresh chilies, minced (to taste)
• 1 1⁄2 teaspoons cumin seeds
• 3⁄4 teaspoon turmeric
• 3 1⁄2 teaspoons ground coriander
• 1  teaspoon cayenne pepper (to taste)
• 5⁄8 teaspoon salt (to taste)
• 2  tablespoons  vegetable oil
• 1  cup water
• 1⁄4 cup  chopped cilantro
• 1 -2  teaspoon garam masala
• 1⁄4 cup tomato sauce

Directions

1. Steam cauliflower until tender; set aside.
2. Peel potatoes; chop into 1/2" cubes.
3. Heat 1 tablespoon of oil in a large skillet; add 1 teaspoon cumin seed, 3/4 tsp turmeric, 1/2 tsp cayenne, and 2 tsp ground coriander; heat briefly until mixture becomes fragrant.
4. Add onions to pan and cook until onions are tender.
5. Add potatoes and 1/2 tsp salt to pan, mixing spices onto potatoes; then add 1 cup water.
6. Cook over medium heat for 30-40 minutes, or until potatoes are tender, adding more water if necessary.
7. When cauliflower is steamed, heat 1 tbsp of oil in another skillet; add 1 1/2 tsp ground coriander, 1/2 tsp cumin seed, and 1/2 tsp cayenne pepper.
8. Heat spices until they sizzle, then stir in 1/4 cup of tomato sauce and 1/8 tsp salt.
9. Cook until mixture becomes pasty, then stir in cauliflower, coating vegetables with sauce.
10. Continue cooking both cauliflower and potato mixtures until they have a fairly dry consistency.
11. Stir cauliflower into potatoes; mix in chopped cilantro; sprinkle top with garam masala and serve.