Recipe - Curried Cauliflower And Potatoes (Aloo Gobi)

2 Hot green chilies, minced
1 1/2" piece of ginger root
1 teaspoon Cumin seeds
1 teaspoon Black mustard seeds
4 tablespoon Ghee
3 md Potatoes, minced
1 md Cauliflower in florets
2 md Tomatoes, minced
One half teaspoon Turmeric
2 teaspoon Coriander
One half teaspoon Garam masala
1 teaspoon Brown sugar
1 teaspoon Salt
3 tablespoon 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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini