Aloo Gobi (Curried Cauliflower and Potatoes)

Course : Curry
Serves: 5
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2 medium hot green chiles -- minced
1 piece ginger root
1 tablespoon cumin seeds
1 tablespoon black mustard seeds
4 tablespoons ghee or oil
3 medium potatoes -- diced
1 medium cauliflower cut into florets
2 medium tomatoes -- diced
1/2 teaspoon turmeric
2 teaspoons coriander
1/2 teaspoon garam masala
1 tablespoon brown sugar -- optional
1 tablespoon salt
3 tablespoons coriander -- (cilantro), coarsely chopped

Preparation / Directions:

Combine chiles, ginger, cumin seeds and mustard seeds in a small bowl. Heat ghee in a large pot. When hot, add the spices. When the mustard seeds start to pop, drop in the potatoes and cauliflower. Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander, garam masala, sugar, salt and half the coriander. Mix well, cover and gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water. Top with remaining coriander and serve.

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