Cauliflower

So, today I need to use up my vegetables.  I haven't been very good about cooking lately and I have been wracking my brain what to make with a beautiful head of cauliflower I've had a few days.  But to be perfectly honest, I really just love aloo gobi, so yesterday I picked up some potatoes so I could make a batch.  Of course, I am still having issues finding all the boxes with my spices, etc, so, I had to improvise a little.  I couldn't find my stash of garam masala, so I looked online and found a simple recipe for homemade garam masala.  It probably isn't as exciting as the stuff I get from the India stores, but it smells really good now that it's cooking.  Here is the recipe: http://allrecipes.com/recipe/easy-garam-masala/.  I will be adding garbanzo beans (which is an unusual ingredient) so that there is some protein in the dish.  I am cooking it on top of the stove in my beautiful Calphalon Dutch oven.  I do love that pot!

Aloo Gobi
Adapted from: http://vgourmet.ca/2012/05/19/aloo-gobi/#comment-1626http://vgourmet.ca/2012/05/19/aloo-gobi/#comment-1626

• 3 tbsps olive oil
• 1 large onion, chopped
• 1 tsp whole cumin seed
• 1 tbsp fresh ginger, peeled and grated
• 4  garlic cloves, minced
• 2 tsps turmeric
• 2 tsps garam masala (see link above)
• ¼ tsp cayenne
• 1 tsp sea salt
• 16 oz  stewed or crushed tomatoes
• 16 oz tomato sauce
• 1 large cauliflower, broken into small florets
• 3 large potatoes, diced
• 1 15 oz can gabanzo beans, rinsed and drained
• 1 bunch cilantro, chopped (optional)
• sea salt and pepper

Heat olive oil in a heavy-bottomed pot or dutch oven over medium-high heat. Add onions and sauté until softened, about 5 minutes. Add whole cumin seeds and cook until they pop and sizzle.  Add minced garlic and ginger and cook for another minute or two. Stir in turmeric, garam masala, and cayenne. Cook until fragrant but be sure not to burn the spices; about 1 minute.

Stir in salt, stewed tomatoes, tomato sauce, cauliflower, and potatoes. Cook with the lid on until the potatoes and cauliflower are tender, about 15 minutes, stirring often. If it gets too dry, add a little bit of water. When the potatoes and cauliflower are tender, turn off heat and add beans. Put the lid back on and let the peas steam in the residual heat; about 1 minute. Adjust seasoning with sea salt and pepper. Add chopped cilantro and serve piping hot.

Note: I am allergic to cilantro, so I would serve the cilantro on the side for other people, but I cannot add it to the overall dish.