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Curried Cauliflower & Potatoes (Aloo Gobi)

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      Title: CURRIED CAULIFLOWER & POTATOES (ALOO GOBI)
 Categories: Vegetables, Indian
      Yield: 5 Servings
 
      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 & 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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