Title: Aloo gobi~ mark's version
 Categories: Side dish, Indian, Vegetables, Mark's
      Yield: 4 Servings
 
      6 tb Vegetable oil
      4 md Potatoes, cut into bite-
           -- sized pieces
      1 md Cauliflower, cut into bite-
           -- sized pieces
    1/8 ts Asafetida
      1 ts Black mustard seeds
      1 ts Whole cumin seeds
      1 ea 1" piece ginger, grated
      3 ea Dried red chiles
      1 ea Bay leaf
      2 ts Coriander, powdered
      1 ts Turmeric
      1 ts Garam masala
           Salt & pepper
    1/4 c  Cilantro, minced
 
  Heat oil until it is hot in a large, strong saucepan. Drop in the
  prepared potatoes & cauliflower & stir well until all the pieces are
  basted in the oil. Reduce heat to very low & cook gently, stirring
  occasionally & carefully, for 5 minutes.  Add the asafetida & a few
  seconds later the cumin seeds, followed by the black mustard seeds.
  Stir well & allow to continue cooking for 5 minutes or until the
  vegetables are almost cooked through.
  
  Stir in the rest of the spices in the order listed. If you want your
  aloo gobi hotter, crumble the chiles. If not, leave whole & then
  remove before serving.  Mix well & let simmer over the very low heat
  for another 7 minutes.  If it sticks, sprinkle in a few drops of
  water, but try to avoid doing this if possible.  The vegetables
  should now be well cooked. Stir in the cilantro, being careful notb
  to break the vegetables. Serve immediately.