This is a light, fresh-tasting version of the amply seasoned classic Indian dish of potatoes and cauliflower.
- In a large skillet, heat the oil. Add the potatoes and cauliflower and cook over moderate heat, stirring, until golden in spots, 7 to 8 minutes. Stir in the garlic, ginger, cumin seeds, mustard seeds, coriander and curry leaves and cook until fragrant, 1 minute. Season with salt and pepper and add 1 1/2 cups of water. Cover and simmer over moderately low heat, stirring occasionally, until the vegetables are tender, 15 to 20 minutes. Stir in the tomato, peas and butter and cook for 2 minutes longer. Transfer the aloo gobi to a platter, garnish with the cilantro and serve.
Recipe Credit: Kay Chun
Image Credit: Chris Court