Aloo Gobi

Adapted from The Everything Vegetarian Cookbook by Jay Weinstein.

Ingredients:

1 large head cauliflower

2 lbs. potatoes

3 Tbs. olive oil

2 large onions

3 chili peppers

1 tsp. dried ginger

3 tomatoes, finely chopped

1 1/4 tsp. chili powder

1 tsp. turmeric

1 tsp. coriander

2 tsp. sea salt

1 tsp. garam masala (or 1 tsp. of each of ground cardamom, cumin seed, cloves, black pepper and cinnamon, or whatevery you've got)

Cilantro or parsley, chopped (if in season)

Cut the cauliflower and potatoes into large chunks. Heat the oil in a heavy skillet over medium-high heat, and cook the onions, chilies and ginger until brown, about 10 minutes. Add the tomatoes, chili powder, turmeric, coriander, and salt; cook 5 minutes more, until spices are fragrant and evenly disbursed. Mix in the potatoes and cauliflower, plus enough water to come halfway up the vegetables.

Cover the pan and cook for 20 minutes, stirring occasionally, until the potatoes and cauliflower are very tender. Add the garam masala powder; cook 5 minutes more. Serve garnished with cilantro.

Serves 8