What is it about gobhi?

I love gobhi, I just feel I can never do justice to it. Recently, I came across a recipe for aloo-gobhi, courtesy my dad, that I finally got right. I've tried it twice and each time, the result has been very tasty.

Ingredients

1 cauliflower, cut up into large florets

2 medium-sized potatoes, cut into large chunks

2 medium-sized tomatoes, diced small

2 medium-sized onions, diced small

6-7 cloves of garlic, roughly chopped

1 inch piece of ginger, diced small

4 cloves

1/4 tsp fenugreek seeds

3/4 tsp cumin seeds

1/2 tsp turmeric powder

1/2 tsp coriander powder

1/4 tsp red chilli powder

Salt to taste

2 tbsp olive oil (EVOO)

Fresh green coriander, chopped for garnish

Method

1. Heat oil in a large, flat pan, preferably non-stick. Add cloves and fenugreek seeds. As they start browning, add cumin seeds. Let them splutter but make sure nothing burns.

2. Add diced ginger and chopped garlic. Sauté for 10 seconds.

3. Add diced onions and sauté for two minutes.

4. Add salt and the powders (turmeric, coriander and red chilli) and mix well.

5. Add the cauliflower and the potatoes. Sauté for a minute.

6. Add the tomatoes and mix well. Cover and cook on low flame until the potatoes are tender and the cauliflower is just done or al dente.

7. Remove the lid and cook uncovered for 10-15 minutes on low flame.

8. Remove from the heat and garnish with green coriander.

Serve with chappatis or parantha.