Aloo Gobi

So, a couple of weeks ago I was having a love affair with Indian, Pakistani food.  I couldn't get enough!  Last week I made one recipe that was very, very, tasty that I would like to share, it's called Aloo Gobi, or Potatoes and Cauliflower.  I used this recipe for Aloo Gobi.  The only modification I can think of  is that I did not use the hot pepper in mine.  I didn't want to kill my children with spicy food, although my oldest son loves to add Tabasco and Red hot to lots of random things, so adding a hot pepper probably would have been ok, also, I used a bag of frozen cauliflower.  Here is the recipe that is provided in the link above and a photo of my results!  I served it with some plain bastmati rice and some cucumber, mint yogurt. Tasty!!!!

My recipe for cucumber mint yogurt.
1 grated organic size cucumber
1 tablespoon dried mint
dash of garlic powder
dash of salt
2 or 3 cups of yogurt, depending on how much you would like to have.
mix together and serve.  (Note:  I did not eat the yogurt ;p)

Ingredients

• 3 tablespoons vegetable oil, divided
• 1/2 teaspoon cumin seed
• 1 small onion, quartered then sliced
• 2 serrano chile peppers, minced
• 1 teaspoon ginger paste
• 2 teaspoons ground coriander
• 1/4 teaspoon paprika
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garam masala
• 2 medium baking potatoes, peeled and cut into 1 inch pieces
• 1 teaspoon salt
• 1/2 head cauliflower, cut into florets
• 2 teaspoons lemon juice

Directions

1. Heat 2 tablespoons of oil over medium-high heat in a large pot. Fry the cumin seeds for a few seconds until they turn golden brown and begin to pop. Reduce heat to medium, stir in the onion, and cook until lightly browned. Stir in serrano pepper and ginger, fry for 1 minute. Season with coriander, paprika, turmeric, cayenne, and garam masala; cook for 30 seconds until fragrant.
2. Stir in potatoes and salt, cover and cook for 5 to 7 minutes. Add the cauliflower, cover, and cook until the cauliflower steams in it's own juices until it's tender, about 20 minutes. Stir in lemon juice, then pour the remaining 1 tablespoon of oil around the edges of the pot. Increase heat to medium-high and fry for 3 to 5 minutes to brown, stirring gently to avoid mashing the cauliflower.