Aloo Gobi

Adapted from Julie Sahni - Classic Indian Cooking

(Cauliflower And Potatoes In A Spicy Curry Sauce)

1 small head of cauliflower
3 russet potatoes
1/2 cup oil
1 small onion chopped
1 clove of garlic minced
1 teaspoon cumin seeds
1 teaspoon cumin powder
2 tablespoons ground coriander
1/4 to 1 teaspoon red pepper flakes
1 teaspoon turmeric
1 to 2 teaspoons grated ginger
1 cup finely chopped tomatoes (fresh or canned)
2 to 3 cups of chicken broth
Fresh chopped coriander (Same as cilantro)
1 cup of green peas (Optional)
Break cauliflower into about 1 1/2 inch pieces.  Peel the potatoes and
cut into 1 1/2 to 2 inch pieces

Heat the oil over medium heat and when hot add the onions and saute
until golden, add garlic and  cumin seeds. Cook for a minute or two. 
Do not burn. Add the rest of the spices. Stir and add the potatoes and
the cauliflower. Toss with the spices and cook for a few minutes and
then add the grated ginger, tomatoes and chicken broth.  Cover and
simmer until the vegetables are tender. If using add peas now. Turn off heat and add chopped 
coriander (cilantro leaves)