GOBI ALOO (CAULIFLOWER AND POTATOES) - INDIAN

This recipe livens up ordinary cauliflower and potatoes
into something quite different. The recipe shown here has
spices that are not necessary (like cloves and cardamom)
or at least that's not how mom made it at home, however it
adds a nice touch.

Ingredients:
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1 Large cauliflower
3 Medium sized potatoes
1/2 large Onion sliced thinly in long slices
1 tsp Mustard seeds
2 or 3 pods Cardamom
1 tsp Coriander
1 tsp Cumin seeds
1/2 tsp Turmeric
1 Bayleaf
3 Cloves
3 tblsp Vegetable Oil

Method:
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Start boiling the potatoes 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.

Cut the cauliflower into small bite sized pieces (roughly
1" cubes), throwing away most of the stem pieces. Wash
and drain in a collander.

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 leaves, cardamom
and cloves.

Mix around for a while and then add onions. Wait until
the onion starts 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 1/2 cup of water and
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 5
minutes.

Salt to taste and serve.