Here's Madhur Jaffrey's recipe:
Cauliflower with potatoes (Gobi Aloo) — Serves 4 to 6
1 large cauliflower (to yield 500 g/18 oz florets)
2-3 medium sized potatoes (225-350 g/8-12 oz), peeled
8 tablespoons vegetable oil
3 medium sized onions (250 g/9 oz), finely chopped
5 cm/2 inch piece of fresh ginger, peeled and cut into very fine slices and then into very fine slivers
2 medium-sized tomatoes, grated or very finely chopped
1/4-1/2 teaspoon cayenne pepper
½ teaspoon ground turmeric
1 ½ teaspoon Kosher salt
½ teaspoon Punjabi garam masala (recipe follows)
½ teaspoon ground roasted cumin seeds (recipe follows)
Break the cauliflower into medium-sized florets. Cut the potatoes lengthways into roughly 3 pieces to get chunky chips.
Heat the oil in a wok or frying-pan over medium heat. When hot, add the potatoes and fry them until they are medium-brown and just barely cooked through. Remove with a slotted spoon and drain on kitchen paper. Put the florets into the same oil and fry until golden and just barely cooked through. Remove with a slotted spoon and drain on kitchen paper. Remove all but 3 tablespoons of the oil from the wok or frying-pan. Put in the onions and stir until they are light brown. Put in the ginger and continue to stir and fry until the onions are medium-brown. Add the tomatoes and keep frying until they turn soft and darker and the oil seems to separate from the sauce. Add the cayenne pepper, turmeric, coriander and salt. Stir and fry for a minute. Put in the potatoes and florets. Stir to mix gently. Sprinkle a tablespoon of water over the vegetables. Cover. Turn the heat to low and cook gently for 3-5 minutes. Uncover. Add the garam masala and ground roasted cumin seeds. Stir gently to mix and turn off heat.
Punjabi garam masala
5 tablespoons coriander seeds
3 tablespoons cumin seeds
2 ½ tablespoons black peppercorns (if you find Tellicherry peppercorns, use that)
2 ½ tablespoons black cardamom seeds
1 ½ teaspoons green cardamom seeds
5 cm/2 inch cinnamon stick
About 1/6 nutmeg
Put the coriander and cumin into a cast-iron frying pan over medium heat. Stir until very lightly roasted. Empty on to a plate. Allow them to cool slightly, the put the and the remaining ingredients into a clean coffee grinder and grind as finely as possible. You may need to do this in more than one batch. Store in a tightly lidded jar.
Ground roasted cumin seeds: Put 3-4 tablespoons cumin seeds into a small, heated, cast-iron frying-pan. Keep over medium heat. Stir the cumin until it is a few shades darker and emits a distinct roasted aroma. Grind in a clean coffee grinder and store in a tightly lidded jar.
Note: This is my VERY favorite dish.
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