Week 12: Aloo Gobi (Potatoes and Cauliflower)

I'll be upfront: I have no idea how closely this recipe resembles the traditional Punjabi dish of spiced potatoes and cauliflower. It might just share the name. Doesn't matter, really. This is a great late-summer harvest dish, especially on a day that has just enough of a chill in the air to suggest a change in season.

Aloo Gobi (Potatoes and Cauliflower)
(Adapted from a Food.com recipe)

2 Tbsp canola oil (or another neutral-tasting vegetable oil)

1 large onion, peeled and diced

1 tsp cumin seed
1 bunch cilantro, leaves and stalks separated and roughly chopped

1 T minced ginger
2 cloves garlic, minced
1 tsp turmeric
1 tsp salt
1 tsp chili powder

3 cups diced fresh tomatoes (2 to 3 tomatoes)

1 small cauliflower, separated into florets

3 potatoes, peeled and cubed (to be about the same size as the florets)
2 tsp garam masala (make-your-own recipe at the bottom of this post)

Heat the oil in a large saucepan, then add the onion and cumin seeds. Cook together until the onion becomes translucent, about 5 minutes. Add the cilantro stalks, ginger, garlic, turmeric, salt, and chili powder to the onions, and cook another minute or two. Stir in the tomatoes, and cook about 5 minutes, or until the tomatoes begin to break down. Add the potatoes and cauliflower, turning them in the sauce to coat. Cover and simmer the mixture for about 20 minutes, stirring occasionally, or until the vegetables are cooked through. Stir in the garam masala and cilantro leaves near the end of the cooking time.