Aloo Gobi / Spiced Cauliflower and Potatoes

Wash and drain the cauliflower florets. Sprinkle 1/2 teaspoon turmeric and salt on the florets and give them a good shake so the turmeric and salt roughly coats them.

Wash and drain the potatoes. Sprinkle 1/2 teaspoon turmeric and salt on them and give them a good shake so the turmeric and salt roughly coats them.

Take 1/4 cup of oil and pour about half of it in a thick bottomed pan. Heat the oil and saute the cauliflower florets in the oil at medium heat for about 5-7 minutes, while tossing frequently, till there are light brown spots on some of the florets. Remove with a slotted spoon and set aside.

Heat the rest of the oil (the other half of the 1/4 cup) in the same pan. Saute the potatoes the same way you did the cauliflower. Remove and set aside.

Heat the rest of the oil (the 1/4 Cup). Add the cinnamon, cloves and cardamom; when a sizzle and get fragrant add the cumin seeds. When the seeds sizzle add the onion slices and fry at medium heat till they are clear and soft. Add the ginger,peppers and the tomatoes and fry for about 2-3 minutes everything gets mushy and soft. Add the turmeric, salt and the coriander powder and fry some more for about a minute or two; you will see the oil separate on the sides and entire mix will slightly bubble.

Add the pre sauteed potatoes to the pan and toss well along with all the cooked ingredient mix to combine well. Cover and cook at low to medium till the potatoes are about half cooked. Now add ll the florets of the cauliflower to the pan and toss well; all the pieces should be well coated with the mix.

Add 1/2 cup warm water to the pan and cover; cook at low to medium heat till the cauliflower florets and the potatoes are fork tender. Check to see that they do not get mushy.

Once they are fork tender, uncover, increase the heat and cook at high heat till there are almost no liquid left in pan. This is kind of dry dish and whatever spice mix remain will just coat the potatoes and florets; there should no liquid sauce left in the pan.

Garnish with fresh chopped cilantro and serve with naan, paratha or any Indian flat bread.