aloo gobi

this recipe post is a little overdue - i actually made this at the end of 2009 after having ordered it at a local restaurant. i thought my recreation was a pretty close replication, especially since it was my first real stab at indian cuisine. the cauliflower florets just burst in your mouth with flavour, while the peas and potatoes provide a tender and succulent base. i've always liked my indian food a little on the saucy side, so making it at home allowed me to make it perfectly to my tastes. if you prefer it drier, just modify the liquid amounts as needed.

• 1 cup potatoes, diced into cubes
• 1/2 cup peas, cooked
• 1 small head cauliflower
• 2 tablespoons curry powder
• 1 teaspoon garam masala
• 1 clove garlic, minced
• 1/2 teaspoon ginger, minced
  
• 2 tablespoons tomato paste
• 2/3 cup veggie broth

for the basmati rice:

• 1 cup dry basmati rice
• 1/2 cup peas, cooked
• 1 carrot, shredded
• 1 teaspoon turmeric
• 1/2 teaspoon crushed cardamom pods

start cooking your basmati rice according to package directions. in the meantime, start cooking the potatoes and peas, and chop the cauliflower. when the rice is done, add in the carrots, rice spices and half the peas. gently toss the rice mixture, cover, and let sit while finishing the aloo gobi.

in a large skillet, pour in 1/3 cup of the veggie broth. add the cauliflower, garlic, ginger, garam masala and curry powder. sauté on medium heat for 3-5 minutes, until liquid is almost evaporated. add in last 1/3 cup of veggie broth, remainder of cooked peas, the potatoes and tomato paste. continue sautéing for a minute or two more, stirring frequently. the florets should be tender, but not soggy.

spoon aloo gobi over rice mixture, and serve with a side of naan. makes enough for 3.