Aloo Gobi

This is a recent cauliflower & potato dish I made, adapted from a similar recipe at Manjula's Kitchen. I cut down on the fat and salt -- because who among us really needs more fat or salt? -- and fiddled with the spices to suit my taste. Anyway, this is a hit at my house. Pictured here with dal, you can really serve it with anything, or eat it all on its own. In my opinion, the amchoor is the secret to really making this dish shine. If you haven't got any yet, now is a good time to get yourself to your nearest Indian shop and buy some amchoor powder.

Aloo Gobi

2 cups cauliflower, cut into small florets
2 medium potatoes, cut into bite-sized cubes (no need to peel)
½ inch grated ginger
3 teaspoons ground coriander
¼ teaspoon turmeric
¼ teaspoon cayenne pepper
3 tablespoons water
2 tablespoons canola oil
Pinch of Asafetida
½ teaspoon cumin seeds
2 jalapenos, diced
2 bay leaves
½ teaspoon salt (to taste)
½ c. frozen peas
1 teaspoon amchoor (dried mango powder)
2 tablespoons of chopped cilantro

In a small bowl, create a paste with the grated ginger, coriander, cayenne pepper, turmeric, and 3 tablespoons of water. Heat the oil in a pan over medium high heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away, the oil is ready. Add asafetida and cumin seeds to the oil. After the seeds crack, add the bay leaves and jalapeno and stir for a few seconds. Add the spice paste and stir for a minute until spices start leaving the oil. Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Stir gently every 3 to 4 minutes to prevent sticking, and if the mixture appears too dry, add a tablespoon or two of water. During the last few minutes of cooking, sprinkle the frozen peas on top; they will defrost and warm up quickly. Add the amchoor and cilantro. Mix everything and cover for a minute. Adjust the salt to your taste.