Gobi Aloo, Cauliflower and Potatoes (India)

Serves 4-5.

1 large cauliflower, washed, drained and cut into bite sized pieces
3 medium potatoes
1/2 large onion, sliced thinly in long slices
1 teaspoon mustard seeds
2 -3 pods cardamom
1 teaspoon ground coriander
1 teaspoon cumin seeds
1/2 teaspoon turmeric
2 bay leafs
3 cloves
3 tablespoon vegetable oil
1/2 teaspoon salt

Start the potatoes to boil in a saucepan. Let them boil for at least 15 minutes. After they are done, turn off the heat and let them stand in the water.

While the potatoes are cooking, heat the oil in a wide skillet until it is very hot. Add the mustard seeds and wait until they start popping. Add bay leaf, cardamom and cloves. Mix for a while and then add onions. Wait until onion start to turn before adding the rest of the spices (except for turmeric). Put the cauliflower in the skillet and fry in the oil and spices for 2 minutes. While the cauliflower is frying, cut up the potatoes into bite sized pieces and add to the skillet. Add turmeric and stir. Continue stirring the vegetables under medium heat for another couple of minutes. Add half a cup of water and the salt. Reduce heat to low, cover skillet and let cook for 5 minutes. Check tenderness of vegetables. If they are still too hard, add another 1/4 cup of water and cover again for 2-3 minutes.