Alu Gobi ki Sabzi (Cauliflower with Potatoes)

I have a work colleague who is Indian-American and occasionally mentions the incredible food that her mom makes for her and sends back with her anytime she visits. Since Brit's favorite cuisine is Indian food and it definitely ranks in my top 3, I frequently harass my friend Trisha to let me try some of her cooking. Brit was a lot more successful by taking a different route and asked for some of Trisha's mother's recipes; it turns out that she used to teach a cooking class. Trisha obtained the recipes, sent them our direction, and this is the second one we've made thus far. Both are winners.

Alu Govhi ki Sabzi

(Recipe provided by Sadhna A)

Serves 4 side dishes

1 cauliflower, cut into large pieces

2 potatoes, sliced

3 tbsp olive oil

1 long green hot chili, coarsely chopped (we used a jalapeno)

1 inch piece of ginger, coarsely chopped

1 tsp cumin seeds

1 tsp turmeric power

1 tbsp coriander

1 tsp garam masala, divided

1.5 tsp red chili powder

Salt

Heat the olive oil in a skillet, add the cumin seeds and let them splutter. Add the turmeric powder and fry for a few seconds. Next add the cauliflower, potatoes, ginger, and green chiles. Mix in the remaining spices but only half of the garam masala.

Lower the heat to medium-low and cover for a few minutes. Every few minutes stir and return to simmer. Cook until the vegetables are tender (this could take a while).

Add the remaining garam masala and season to taste with salt. Increase the heat and fry for a few minutes until the vegetables are golden brown.

This side can be garnished with fresh coriander and served over rice or with pita or naan. We served ours over brown rice.