GOBI ALOO (POTATO AND CAULIFLOWER CURRY) (serves 3-4)

1 cauliflower,

2 potatoes

2 onions sliced

1 tsp whole cumin

1 tsp coriander powder

4 dried red chilies

2 tbsp garlic-ginger paste

½ tsp chili powder

salt to taste

1 tsp turmeric

2 fresh green chilies (opt)

2 tbsp chopped cilantro

¼ cup olive oil

1 cup of water

Heat the oil in a large pan. Add the cumin, dried red chilies, stirring to mix. Add the onions and stir occasionally, until golden brown. Add the garlic-ginger paste, chili powder, salt, turmeric and finely chopped green chilies (optional). Stir-fry for 2 minutes. Add the chopped potatoes and cut small florets cauliflower to the mixture, stirring to coat the vegetables in the spice mixture. Reduce the heat, add water. Cover the pan and let simmer for 10-15 minutes. Transfer the vegetables to warmed serving plates and serve immediately.