Title: Aloo gobi masala
 Categories: Side dish, Indian, Vegetables
      Yield: 2 Servings
 
     12 oz Potaotes, diced
     20 oz Cauliflower florets
      1 lg Tomato, diced
      8 oz Onion, thinly sliced
           Salt & cayenne, to taste
    1/2 ts Turmeric
    1/2 ts Basil leaves
      1 ts Cumin seeds
      1 oz Lemon juice
      1 ea 1/2" piece ginger
      2 ea Garlic cloves
      2 oz Vinegar
           Canola oil
      4 oz Cilantro leaves
      1 ea Jalapeno
      2 ea Green onions
 
  Boil diced potatoes and cauliflower florets in water with salt,
  cayenne, turmeric and 1 tbs canola oil. Remove cauliflower florets as
  they will be done before the potatoes. The vegetables should be
  cooked but firm. Grind ginger and garlic. If fresh ginger is not
  available, use 1/2 tsp ginger powder. Finely chop the cilantro, green
  onion and jalapeno. Mix slice onion with basil, binegar and olive
  oil. Marinate 10-15 minutes. In a small wok on medium heat, add 1 tb
  canola oil. When hot, add the cumin seeds. Fry until light brown. Add
  the onions. Cook until opaque. Add ginger and garlic. Saut‚ for a few
  minutes. Add the potatoes, cauliflower and the diced tomato. If the
  vegetables stick to the pan, add a little water to keep it moist.
  Simmer until vegetables are done. Sprinkle with chopped cilantro,
  lemon juice and sliced tomato before serving.