Aloo Gobi Recipe

Aloo Gobi (small portion)

enough oil (I've been using olive) or ghee to comfortably cover the bottom of a big skillet or dutch oven

1 big Russet Potato, cut up into big-toe sized pieces
1/2 Cauliflower, cut similarly

spices
1 tsp cumin seeds
one-ish shake(s) asafoetida (optional)
a few coriander seeds (I'd say eight is plenty)

1/2 onion cut into not-bigger-than-two-knuckles-of-your-pinky size

for the "sauce"
1 big Roma or similar tomato
1/2 onion, any color
4 cloves of garlic
about an inch of ginger
--> Blend or grate all this. <--

1/2 tsp turmeric
1 T paprika
1tsp salt, at least

Heat the oil
cook potatoes and cauliflower, in two batches if necessary. You are doing most of the cooking here. They should both get some brown spots and lose most of their opaqueness, but not much beyond that.

Dump potatoes and cauliflower into a bowl and set aside until you need them.

Add a little more oil, if necessary. Add about four cumin seeds to the oil, so you can tell when it is hot enough. When they start to bubble, throw in the rest. Cook for a few seconds, add the chopped onions. Cook on high until you start to see the onions browning.

Add the "sauce" cook until it reduces a little, until you start to see the color change and oil starts to come out of the sauce.

Add turmeric and paprika and salt, cook a bit, stirring.

Reintroduce the potatoes and cauliflower. Add some water, 1/4 cup at a time, if you feel there is danger of burning, or it seems too dry. Cook on low for as long as you want, maybe 10-20 minutes would be the best, resist the urge to cover it as much as possible, although that may be ok in small doses.

Throw in some cilantro, sliced red onions and sea salt to garnish right before serving.

You won't regret it if you serve with basmati rice and some lentil dish.