Aloo Gobi

1. Heat oil in large (12″ or larger) skillet over medium-high heat. Add onion and sauté until beginning to soften. Add garlic and cook until fragrant, about 1 minute.

2. Add potatoes and water. Cover, bring to a simmer, and cook over medium heat for about 5 minutes.

3. Add the cauliflower, ginger, garam masala, curry, cumin, turmeric (optional), mustard, coriander, and cardamom. Simmer, covered, for about 5 more minutes.

4. Stir in tomatoes, garbanzo beans, and peas. If pan is out of water, add about 1/2 cup more at this point. Continue to cook, covered, over medium-low to medium heat for 10 minutes (or until cauliflower cooked to your preference), stirring occasionally.

Recipe adapted from Epicurious.