Aloo Gobi and Missionaries

Well, after such a busy holiday time, I'm glad to be back in the saddle of "normal" again. The husband is back to work, the kids and I are back to homeschooling, and maybe, I'll get back to the normal routines of life. Over the holidays, we had a chance to go to lunch with some friends of ours that were missionaries in India. They then pastored locally for a year, and now have gone back to their mother church to await the next plan God has for them. We went to lunch at a local Indian/Nepalese buffet, and really enjoyed ourselves. During conversation, we were discussing our favorite Indian recipes, and promised to email the recipes to each other. Since I had a couple minutes today, I decided to do just that. And, I thought I would share with anybody else who may be interested. This is a pretty good recipe that I think is pretty accurate, and hopefully not as "Americanized" as many other recipes I've tried. Enjoy!

1 lb potatoes, cut into 1 in. chunks
2 Tbsp oil
1 tsp cumin seeds
1 fresh green chilli, finely chopped (I actually use ½ and remove seeds)
1 lb cauliflower, broken into florets
1 tsp ground coriander
1 tsp ground cumin
¼ tsp chilli powder
½ tsp ground turmeric
½ tsp salt
Chopped fresh coriander (cilantro), to garnish

1. Par-cook the potatoes ion a large pan of boiling water for about 10 mins. Drain well and set aside.
2. Heat the oil in a large heavy pan. Add the cumin seeds and fry them for 2 minutes until they begin to splutter. Add the chilli and fry for a further 1 minute.
3. Add the cauliflower florets and fry, stirring, for 5 minutes.
4. Add the potatoes and the ground spices and salt and cookf or a further 7-10 minutes, or until both the vegetables are tender. Garnish with fresh coriander and serve.