Aloo gobi

From Great Curries by Manisha Kanani  1997

We had a wonderful version of aloo gobi at our favorite local Indian restaurant - Kadhai - in Bethesda last week.  At about the same time, I was looking through my cookbooks to see what I could give away.  As you could imagine, I have collected more cookbooks over the years than I could ever use.  That's in addition to stacks of recipes from newspapers and magazines, lady docs blog and so many others in 'recipe' files online.

I saw this recipe as I was skimming through and decided to try it.

Ingredients:
1 pound potatoes, cut into 1-inch chunks (classically with white potatoes, but you can try sweets)
2 Tbsp oil
1 tsp cumin seeds
1 green chili, finely chopped
1 pound cauliflower, broken into florets
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp cayenne pepper
1/2 tsp ground turmeric
1/2 tsp salt
chopped cilantro to garnish

serving suggestion:  with tomato and onion salad

Directions:
1) Parboil the potatoes in a large saucepan of boiling water for 10 minutes.  Drain well and set aside.
2) Heat the oil in a large frying pan and fry the cumin seeds for 2 minutes until they begin to sputter.  Add the chili and fry for another minute
3) Add the cauliflower florets and fry, stirring, for 5 minutes
4) Add the potatoes and the ground spices and salt and cook for another 7-10 minutes, or until both the vegetables are tender.  Garnish with cilantro and serve with tomato and onion salad, if available