Curried Cauliflower And Potatoes (Aloo Gobi)

Servings: 5
Ingredients:

2 ea Hot green chilies, minced
1 ea 1/2' piece of ginger root
1 ts Cumin seeds
1 ts Black mustard seeds
4 tb Ghee
3 md Potatoes, diced
1 md Cauliflower in florets
2 md Tomatoes, diced
1/2 ts Turmeric
2 ts Coriander
1/2 ts Garam masala
1 ts Brown sugar
1 ts Salt
3 tb Coarsely chopped coriander

Combine chilies, ginger, cumin seeds and mustrad seeds in a small bowl.
Heat ghee in a large pot. When hot, add the spices. When the mustard
seeds start to pop, drop in the potatoes and cauliflower. Fry for 4 minutes
or so.

Add the tomatoes, turmeric, coriander, garam masala, sugar, salt and half
the minced coriander. Mix well, cover and gently heat for 15 minutes. If
the vegetables start to stick, add a few drops of water. Top with
remaining coriander and serve.

Yamuna Devi, ‘The Art of Indian Vegetarian Cooking’

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