Cauliflower-Potato Curry

Ingredients

• For the masala:
• Pinch of cinnamon
• Pinch of cloves
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• Handful of cilantro, chopped
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• For the aloo gobhi:
• 1 tablespoon canola oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin
• 1 clove garlic, minced
• 1 cauliflower, stems removed and florets separated
• 1 potato, peeled and chopped
• 1 carrot, peeled and chopped
• 1 onion, thinly sliced
• 6 tomatoes, peeled and chopped
• 2 handfuls frozen peas

Directions

1. Put the masala ingredients in a blender with 1/2 cup of water, then blend until the mixture is smooth.
2. Warm 1 tablespoon of the canola oil in a skillet set over medium heat. Stir in the mustard seeds, cumin, and garlic, and cook for about 1 minute, just until the spices smell toasty and lively.
3. Add the onion and let it cook until it is very soft and golden, about 8 minutes. Raise the heat to medium-high, add the tomatoes, cover the skillet, and cook for 10 minutes, until the tomatoes have softened.
4. Add the potatoes and carrots, and cook for 10 minutes, until the potato is tender. Pour in the masala mixture and 1/2 cup of water, then add the cauliflower. Stir everything together, lower the heat to medium low, and cover the pan. Let it simmer for about 20 minutes.
5. Add the peas and cilantro, cook for 1 more minute, and serve.