Aloo Gobi - Cauliflower and Potatoes

Sorry for being away so long, friends. I am still cooking and trying new things.

This recipe is a great example of layering spices, the key to great Indian cookery. I made it several times this summer and fall, and it's delicious, healthy, and makes great leftovers.

Aloo Gobi

Ingredients:
1 head cauliflower, cut into small pieces, about 1/2-inch in size
2 waxy potatoes (Yukons, German, Island Amber)
olive oil - EVOO
1/2 tsp. fenugreek seeds
1 t. whole cumin seeds
1-2 dried hot red chili peppers, broken into pieces (red pepper flakes are okay too)
3/4 tsp ground turmeric
1 tsp. ground coriander
1 tsp kosher or sea salt
1/8 tsp ground pepper
1 tsp. garam masala (mix your own of course)

Instructions:
Cut up the cauliflower and potato (with peel) into 1/2 pieces.
Meanwhile, heat a large saute pan on medium heat.
When the pan rim is hot, add 2-3 Tbsps olive oil and heat.
When the oil is very hot almost smoking, add the fenugreek, fennel, and cumin seeds and the pieces of dried red peppers.
Stir and then add the cauliflower and potato.
Stir until the vegetables are covered in oil and spices
Add the turmeric, ground coriander, salt and pepper.
Saute for 5 minutes, stirring frequently.
Add 1/4 cup water and put the lid on the pan immediately.
Turn the heat to low and steam the vegetables until tender.
Sprinkle garam masala over the vegetables, stir once, and serve.