ALOO GOBI
(POTATO AND CAULIFLOWER CURRY)

This classic curry is one of my favourite Indian dishes. The mild base of potatoes and cauliflower allows all the flavours of the curry to come through separately as well as in harmony.

SERVES 4

6 T. sunflower oil

1 medium onion, diced

1˝ fresh ginger; grated

2 T. cumin seeds

3 T. mustard seeds

2 t. turmeric

2 t. salt

1 dried hot chili, seeded and crumbled (or splash of hot chili oil)

Heat oil in a large wok or skillet with a closely-fitting lid. When oil is hot, add onion and seasonings. Sauté until onion is soft.

6 medium potatoes, scrubbed and diced

(about 4 cups)

¼ to½ cup water

Add diced raw potatoes to the onions, and stirfry over high heat for 3 to 5 minutes, stirring constantly. Reduce heat to medium; add ¼ cup water to the wok. Cover tightly: the trapped steam will help cook the potatoes. Stir occasionally. Keep an eye on the water, and as it evaporates, keep adding very small quantities to the wok.

1 medium head cauliflower

While the potatoes are cooking, cut the cauliflower into bite-sized florets (the same size as the potato pieces). When the potatoes are about halfway tender, add the florets to the wok. Stir gently so that the vegetables do not disintegrate. Replace the lid and continue to cook until the vegetables are tender. Stir gently every once in a while.

½ cup minced leaves of fresh mint or cilantro, trimmed and rinsed

½ cup finely diced red pepper or frozen peas

Add to potatoes for the last 2 minutes of cooking. Taste and adjust seasonings, especially salt. Stir thoroughly, but gently. Serve hot, with rice, chick peas, or Indian bread.