Aloo Gobi Aur Mater (Cauliflower With Potatoes And Peas)

I really couldn't decide if I wanted to make Indian or Chinese today, so I made both. Man, I am so prolific! I had a huge head of cauliflower which had been sitting in my fridge for a while, so I definitely needed to use it up. I also had a block of tofu which was in danger of going sour, so it made sense to make both dishes. This particular dish was made entirely of veggies and could easily be a side dish as well as a main dish if served with rice. This recipe makes a lot of food, but tastes even better as leftovers when the flavors have been given a chance to meld overnight.

2 tablespoons vegetable oil
2 teaspoons cumin seeds
2 whole dried red chilies
1 large onion, finely diced
1/2 of large head of cauliflower, cut into small flowerettes
4 small russet potatoes, peeled and diced into 1/2 inch cubes
1 large tomato, finely diced
2 teaspoons garam masala
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon turmeric
1 1/2 teaspoons salt
1 teaspoon sugar
1 1/2 cups frozen green peas

Heat the vegetable oil on medium heat in a large pot and add the cumin seeds and dried red chilies. Let toast for about 2 minutes and then add the onion. Saute for 4 minutes. Add the rest of the ingredients except the peas and mix well. Let mixture cook for 5 minutes on medium high heat. Add the peas and reduce heat to low. Cover pot and let simmer on medium-low heat for about 20 minutes or until the potatoes and cauliflower are tender. Yield: 6-8 servings