Aloo Gobhi

3 tablespoons oil

1/2 teaspoon black mustard seeds

1/2 onion, finely chopped

7 ounces potatoes, peeled and cut into cubes

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 1/2 teaspoons garam masala

4 ripe tomatoes, chopped

1 large cauliflower, cut into florets

3/4 inch piece of ginger, grated

1 teaspoon sugar

Heat the oil in a karhai or deep, heavy-based frying pan over low heat.  Add the mustard seeds, cover the pan, and wait for the seeds to pop.  Add the onion and potato and fry until lightly browned.

Add the turmeric, cumin, coriander, and garam masala to the pan and fry for a couple of seconds.  Add the tomato and stir until the spices are well mixed.  Add the cauliflower florets and stir until well mixed.  Stir in the ginger, sugar, and 1/2 cup water, increase the heat to medium, and bring to a boil.  Reduce the heat, cover, and simmer for 15 minutes, or until the vegetables are tender.  Season with salt to taste.

Uncover the pan and, if the sauce is too runny, simmer for 1-2 minutes before serving.

Serves 4.

From A Little Taste of India by Priya Wickramasinghe and Carol Selva Rajah