Cauliflower and Potatoes (Aloo Gobi)

Prep Time: 15 minutes

Cook Time: 30 to 40 minutes

Serves: 4 to 6

♦ 1 head of cauliflower, washed and cut into bite sized pieces

♦ 4 medium sized red potatoes, washed, sliced lengthwise and then into ½ inch pieces

♦ 1 cup tomatoes, peeled, seeded and chopped (optional)

♦ 2-inch piece of ginger root or about a Tablespoon, peeled and grated with a microplane, or chopped very finely

♦ 6 Tablespoons vegetable oil or ghee (do not use olive oil)

♦ 1 teaspoon salt, or to taste

♦ 1 teaspoon ground turmeric

♦ ½ teaspoon cayenne pepper

♦ fresh cilantro, to taste, chopped or torn into pieces

Add the oil or ghee to a heavy skillet over medium heat.  Add turmeric and cayenne; stir gently for 10 to 15 seconds. You want to lightly toast the spices but not burn them.  Add the ginger and stir briefly, then add all of the cauliflower and potatoes, and the salt.  Stir to incorporate all of the ingredients and make sure the vegetables are coated with the oil and spice mixture.  Cover the skillet, lower the heat to medium low, and cook the vegetables, stirring occasionally and watching the bottom of the pot to make sure the spices are not burning.  If the mixture is not releasing enough moisture after a few minutes, you can sprinkle it with a teaspoon of water.  This is also the time to add the tomatoes, if desired.  Cook for 25 – 30 minutes until the vegetables are fork tender but not mushy.  Taste for seasoning and add more salt if necessary.  Garnish with fresh cilantro to taste.