Title: Curried Cauliflower & Potatoes (Aloo Gobi)
Categories: Vegetable Indian
Yield: 5 Servings

2		Hot green chilies, minced
1		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 & 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 & cauliflower. Fry for 4 minutes or so.

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

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

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