Aloo Gobi Potato Cauliflower Curry

Instructions

1. Heat the oil in a large pot over medium heat. Add the turmeric and cumin seeds until the spices render their aroma, about 30 seconds. Add the sliced onions and garlic and saut, stirring frequently, until the onions are soft, about eight minutes.
2. Stir in the diced tomatoes, cauliflower, potatoes, ginger, chili powder, and ground pepper. Reduce the heat, cover partially, and cook for 40 minutes, stirring frequently. If the curry appears too dry and the vegetables start to stick to the pan, add some water.
3. Add the garam masala, simmer five minutes. Turn off the head and keep covered until ready to serve. Sprinkle with cilantro, if using, and serve.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 45 minutes
Servings: ................. 4

Ingredients

* 2 tablespoons vegetable oil
* 2 teaspoons turmeric
* 1 teaspoon cumin seed
* 1 medium onion, thinly sliced
* 3 cloves garlic, chopped
* 1 twenty-eight-ounce can diced tomatoes
* 1 medium head cauliflower, cut into florets
* 1 pounds russet potatoes, peeled and cut into large chunks
* teaspoon diced fresh ginger
* teaspoon chili powder
* teaspoon freshly ground black pepper
* 1 tablespoon garam masala
* Salt, to taste
* cup chopped cilantro (optional)

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