Aloo Gobi

Ingredients

• 2-3 large potatoes, ½" cubes
• 1 head cauliflower, cut to 1" pieces
• 2 large onions, very finely chopped
• 2-3 large tomatoes, very finely chopped
• 6-8 fresh green chili, very finely chopped and crushed
• 2 tbsp garlic-ginger paste
• ¼ cup vegetable oil
• ½ tsp cumin seeds
• ½ tsp hing
• ½ tsp turmeric powder
• ½ tsp amchoor powder
• ½ tsp coriander powder
• 1-2 tsp chili powder
• 1 tsp garam masala
• 1 cup frozen peas, thawed (optional)
•  ¼ cup chopped coriander leaves
• salt to taste

Directions

1. Heat oil in a large sauce pan, add cumin seeds and stir until slightly browned. Add hing, garlic-ginger paste and stir for 1-2 min. 
2. Add onions, tomatoes, green chili and cook for 5-10 min or until onions turn translucent and tomatoes are cooked.  
3.  Add turmeric, amchoor, coriander and chili powder to ¼ cup water and mix well.  Add this to the cooked tomatoes, stir and continue heating for 1-2 minutes.
4. Add potatoes, cauliflower, ¼ cup water, salt to taste and stir gently to coat the vegetables with the onion-tomato spice mix.  Cook covered on medium heat for 15-20 minutes or until vegetables are cooked.
5. Add thawed peas, sprinkle garam masala and stir gently.  Cook uncovered for another 5 min, to remove any excess liquid and obtain a semi-dry mix.
6. Garnish with coriander leaves before serving.