ALOO GHOBI (Curried Cauliflower and Potatos) Serves 4. 1 medium head cauliflower, broken into florets (1.5lb) 4 medium ordinary potatos, diced into 3/4" cubes (1lb) 1 medium onion, halved and sliced thin 1 14oz can of diced tomatos, drained 1/2" ginger root, minced 1 tsp ground cumin 1 tsp ground corriander 1 tsp garam masala 1/2 tsp ground tumeric 1 tsp ground chili 2 tsp Kosher salt, or 1 tsp table salt 1 tsp sugar 1 tsp black mustard seeds 4 tbsp vegetable oil or Ghee Heat oil in a large heavy-bottomed pot with a lid. When oil is very hot, add mustard seed and tumeric and cook for 30 seconds. Add onion and ginger and cook until onions start to become soft, about 2 minutes. Add remaining spices and cook until oil becomes darker orange and spices become aromatic, about 1 minute. Add sugar and salt, then potatos and cauliflower and cook, stirring, about 4 minutes. Add tomatos, mix, cover and cook on medium-low heat for 20 minutes or until cauliflower and potatos are tender. If the pan becomes dry, add a few tbsp of water.