Aloo Ghobi

• Cauliflower — 1 small, washed and cut into florets
• Potato — 225g (1 large), peeled and cubed
• Onion — 1 medium, thinly sliced
• Tomato — 1 medium, sliced
• Chillies — 1 fresh, sliced
• Cumin seeds — 1/2 tsp
• Coriander powder — 1 tsp
• Turmeric powder — 1/2 tsp
• Chilli powder — 1/4 tsp
• Coriander leaves — 4 tbsp, roughly chopped
• Salt to taste
• Oil — 4 tbsp
1. Heat oil in a pan, add the cumin seeds, stir, wait for a few minutes until seeds are fried.
2. Add onion and fry until transparent.
3. Add chillies and continue frying for a few minutes, stirring occasionally to ensure does not stick.
4. Add tomato, stir constantly until mushy.
5. Add coriander, cumin, turmeric and chilli powders and fry well.
6. Add cauliflower and potato, stirring constantly.
7. Add a little water and salt to taste.
8. Cover pan and simmer until cauliflower and potato are cooked. (Add water if sticking to pan.)
9. Add coriander leaves when almost finished cooking and stir.
10. Cover pan and let finish cooking.

(from Kay Lackie, 2003)