Alu Gobhi

Cauliflower and potatoes cooked with sauteed onions and spices


3 tbsp oil

1/2 tsp cumin seeds

2 cloves garlic, finely chopped

1 medium onion, finely chopped

1 tsp each: garam masala, ground coriander, ground cumin

1/2 tsp each: cayenne pepper, turmeric

Salt to taste

1 small cauliflower, cut into small florets (about 4 cups)

2 Yukon Gold potatoes, peeled and cubed into 1 inch pieces

20 cherry or grape tomatoes, halved

2 tbsp chopped fresh coriander leaves

Warm oil in deep non stick skillet set over medium high heat. Add cumin seeds, splutter them for 30 sec. Add garlic and onions and saute until slightly softened, about 5 min. Add spices and salt, saute 1 min. Add cauliflower, potatoes and tomatoes, mix well. Cover, reduce heat to medium low and cook for 20 min or until cauliflower is tender and browning lightly, stirring occasionally in between. Don't let it get mushy, if there is too much liquid at the bottom of the skillet, uncover skillet, turn up heat to medium high and cook off excess liquid. cauliflower should be dry, cooked through and holding its shape when done. Fold in fresh coriander and serve.

Serves four.