Aloo Gobi (Indian Potatoes And Cauliflower)

Directions

1. 1
   Cut cauliflower into florets. Cube potatoes.
2. 2
   Heat oil and saute cumin seeds for about a minute.
3. 3
   Add garlic and ginger, stir and add potatoes. Bhoona*, add turmeric and chili powder, and bhoona again.
4. 4
   Add tomatoes, garam masala, and coriander and simmer for about 5 minutes.
5. 5
   Add cauliflower (and peas if using) and turn to high heat for about a minute. Lower heat, cover and let simmer for about 15 minutes. Curry should be damp-dry. * Bhoona is a technique that is essential to Indian cooking. The bhoona technique means that the mixture is cooked over medium-high heat, with constant stirring to avoid scorching, until all liquids are reduced and the spices coat the meat like a paste. About 1/2 cup of water can then be added, the dish covered, and a gravy created as the dish becomes liquified again.