Curried Potatoes and Cauliflower (under $10; 30 minutes)

This is Aloo Ghobi. I learned to cook it after I got home from India, from a website called Manjula's Kitchen. Manjula uses consistently good recipes, and her videos are excellent. This is her recipe, lightly modified for my taste.

Adjust the heat (spiciness) in this by adjusting the amount of jalapeno paste you use. You can make it perfectly mild if you leave most or all of it out.

Some of the spices are not readily available at the local Publix. We use the Dekalb Farmer's Market for ours, but still, if we run out of amchoor (dried mango powder), that's only available at Indian grocery stores. If you want to cook Indian food often, you need this; otherwise, leave it out. To my taste, it imparts a bit of astringency and makes the taste more complex. But not so much that the dish is meaningfully harmed without it.

Hing (asafoetida) is necessary. You never need more than a pinch, so pick up a few ounces and you'll be good forever. Probably this is also available only from an Indian grocery store.

So, this is what you need:

3 TBSP of oil

pinch of hing (go EASY)

1 tsp. cumin seeds

2 c. cauliflower, cut into about 2" pieces

3 c potatoes, cut into about 2" pieces (do not peel the potatoes)

1 tsp shredded fresh ginger (about a 1" piece, grated)

3 tsp coriander powder

1/4 tsp turmeric

1/4 tsp cayenne or other red chili powder

1 tsp jalapeno paste

2 bay leaves

1 tsp salt

1 tsp amchoor

2 TBSP cilantro

water

It's best to prepare all of this ahead of time since it makes up so fast.

Chop vegetables, wash and set aside.

In a separate bowl, mix ginger, coriander, cayenne, turmeric, and 3 TBSP of water to make paste.

In a separate small bowl, mix hing and cumin seeds.

In a separate bowl, mix amchoor and cilantro.

Measure out the salt in another bowl.

In a large saucepan, heat oil on medium. Drop a cumin seed in when the oil begins to shimmer and pops when a drop of water is added to it. The cumin seed should crackle. If it does, add hing and cumin seeds and move them around, cooking for just a few seconds. [Wait to add hing and cumin seeds until the seed pops right after it hits the oil.]

Add bay leaves and spoon(s) full of jalapeno paste. Stir just a few seconds until everything's coated.

Add spice paste and cook one minute, or until the oil separates from the spices.

Add cauliflower, potatoes, salt, and 2 TBSP of water. Mix to coat vegetables thoroughly.

Keep the heat on low-medium. Cover and cook for twenty minutes or until tender, stirring every five minutes so the potatoes don't stick. Add just a little water if necessary. If the vegetables are very wet, leave the cover vented for the last five minutes to evaporate the water.

When the vegetables are tender, add the amchoor and cilantro. Taste and add salt if needed. Cover and rest the dish at least five minutes before serving.

I serve this with whole wheat tortillas (I just buy El Banderito brand at Publix), heated in my iron skillet. It's almost roti. Really.

There you go.