L' aloo indian gobi, potatoes, spices and cauliflower |

Preparation time: 30 min

• Prep and cooking

  Peel the potatoes, cut them in 4 or 6 depending on size. Cut up the cauliflower in medium sized pieces.

  Blanch the potatoes for 5 to 7 minutes in a boiling pot of salted water.

  Heat up the oil in a pan. Add the cumin seeds, the garlic and the ginger paste, and cook for about 1 minute.

  Add the potatoes, the tumeric, the paprika, the ground cumin, the garam masala and the salt. Cover and cook for 5 to 7 minutes.

  Then , add the cauliflower and the canned tomatoes, reduce heat et keep covered. LEt it simmer for another 10 minutes until the cauliflower and potatoes are properly cooked.

  Stir from time to time.