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Aloo Gobi (vegan)

More Indian food.  Yay!  The prep for this dish is a little intimidating, but once everything is chopped, it is smooth sailing from thereon out.  Here ya go:

3 tsp oil
1/2 teaspoon mustard seeds
1/2 onion finely chopped
1 lb potatoes
1/2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 1/2 tsp garam masala
1 can of whole tomatoes
1 large cauliflower, cut into florets
3/4 inch of ginger, grated
1 tsp sugar
1/2 cup frozen peas

Boil the potatoes in a pot of water until they are cooked through.  While they potatoes are cooking is a good time to prep your other vegetables.  Once the potatoes are cooked through, removed them from the water and set aside to cool.  Heat oil in a dutch oven or a deep pan over low heat.  Add mustard seeds and cover with lid.  Wait for the mustard seeds to pop – and I mean ALL the mustard seeds to pop.  If you lift the lid too early, you are likely to get a scalding hot mustard seed in the eye!  Once the mustard seeds are all popped, add in the chopped onion and fry until lightly browned.

Add all the spices to the pan and fry for a couple seconds.  Take the tomatoes out of the can and squeeze out any excess juice.  Slice the tomatoes into small strips.  You can also drain diced tomatoes if that works better for you.  Add the tomato to the pan with the onion and the spices.

Stir in the cauliflower florets and the ginger until well-mixed.  Add in 1/2 cup of water and increase the heat to medium to bring to a boil.  Reduce the heat and cover and simmer for 15 minutes, until the vegetables are tender.  You can salt to taste.  Mix in the cubed and cooked potatoes as well as the frozen peas (the peas will warm up with the rest of the dish.  Guess what, you’re done!  If you have a hard time with the heat, cut the garam masala in half. šŸ™‚

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