Aloo Gobi

Since my sweet sister, Jam Tart, asked...

4 tsp Ghee (I used olive oil)
1/2 tsp cumim seeds
1 onion chopped
1 1/2 inch (4 cm) piece fresh gingerroot, finely chopped
1 fresh green chili, seeded and thinly sliced (I used dried red chillies)
1 large head of cauliflower
1 lb large waxy potatoes, peeled and cut into large chunks (I used leftovers)
1/2 tsp ground coriander
1/2 tsp of garam masala
1/4 tsp of salt

Heat your oil or ghee then stir in onion, ginger and chili, stir for 5-8 minutes until the onion is golden. Stir in cauliflower and potatoes, followed by all the spices. Cover the pan and reduce heat to the lowest setting and simmer until everything is hot and vegetables are soft enough to make you happy.

You can make it a more traditional yellow curry by adding a little tumeric (1/4 tsp or so) but it isn't necessary. Everyone in the house liked this. It doesn't seem like it would be very filling, but it is and if you use leftover potatoes it cooks very quickly.