Roasted Gobhi Aloo

1 medium-sized cauliflower, trimmed and divided into florets

1 pound baby red potatoes, scrubbed and cut into quarters (or 2 large baking potatoes, peeled and cut into chunks)

3 to 4 tablespoons vegetable oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

1 teaspoon salt

1 cup plain yogurt or sour cream, at room temperature

Heat oven to 425° F.

Bring a large pot of generously salted water to a boil.  Add the florets and cook until they are slightly softened but still retain some crispness, about 4 minutes.  Drain.

Place the cauliflower and the potatoes in a roasting pan and toss them in the oil.  Sprinkle with the cumin, coriander, turmeric, and salt, and mix until the vegetables are well-coated.

Roast (uncovered) in the oven for about 30 minutes, or until somewhat browned, stirring once or twice so the pieces will brown evenly.

Remove from the oven and mix in the yogurt or sour cream.  Serve immediately.

Makes 4 servings.

Adapted from Lord Krishna’s Cuisine by Yamuna Devi (originally “Cauliflower and Potato Surprise/Gobhi Aloo Bhaji")