Aloo Goby - Cauliflower and Potato Curry

ALOO GOBI  - Cauliflower & Potato Curry
Aloo Gobi dish is a hearty, simple, dry vegetable preparation very popular in Indian cuisine and also very well known in the cuisines of Nepal, Bengal and Pakistan.
 
Serving 2

Ingredients:

2 large potatoes cubed in 2 cm x 2 cm
½ cauliflower florets (approx. same amount as potatoes)
1 medium onion, finely cut
200 g grape tomatoes
2 tsp ginger peeled and grated
3 or 4 garlic cloves peeled and minced
1 jalapeno chopped
2 tbsp coriander leaves finely chopped
½ tsp of salt
3 tsp of oil
lemon juice to serve.
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Spices:
1 tsp cumin seeds
½ tsp red chilli flakes or Cayenne pepper 
¼ tsp turmeric
¾ tsp garam masala
¾ tsp coriander powder
1 tsp of fenugreek seeds depending on what you have in stock.
Raita : half of a fresh grated cucumber mixed with 4 or 5  tbsp of yogurt and few drops of olive oil  (you can add, mint, chives and/or coriander leaves as well)

Method:

1. First bold potatoes until half done and fried a little bit the cauliflower florets.
2. Heat oil in a pan and add fenugreek, ginger and saute for 30 seconds.
3. Add the onions and cook until transparent, then add garlic, ginger and jalapeno
4. Stir fry for 1/3 minutes. 
5. Add the powder spices (cumin, coriander, turmeric and red chilli flakes or Cayenne pepper, garam masala) and then add the tomatoes.
6. Keep stirring in between and cook covered for 1 or 2 minutes.
7. Add the cauliflower and potatoes.
8. Mix well and add 3 to 5 tbsp of water all over and mix. 
9. Cook covered, stirring often until both potatoes and cauliflower are almost fork tender. 
10. Add salt and continue to cook covered on a low heat until the potatoes are soft and fully cooked.
11. Don’t overcook the cauliflower, it must remain slightly crunchy yet cooked.
12. Cook on a medium to high heat for 1 minute.
13. If needed add a little bit of oil. Toward this end (last 5 minutes), cook uncover. 
14. Sprinkle coriander leaves and some lemon juice.
15. Serve with Raita with rice roti or bread.