ALOO GHOBI (Curried Cauliflower and Potatos)
Serves 4.

1	medium head cauliflower, broken into florets (1.5lb)
4	medium ordinary potatos, diced into 3/4" cubes (1lb)
1	medium onion, halved and sliced thin
1 14oz	can of diced tomatos, drained

1/2"	ginger root, minced
1 tsp	ground cumin
1 tsp	ground corriander
1 tsp	garam masala
1/2 tsp	ground tumeric
1 tsp	ground chili

2 tsp	Kosher salt, or 1 tsp table salt
1 tsp	sugar

1 tsp	black mustard seeds

4 tbsp	vegetable oil or Ghee

Heat oil in a large heavy-bottomed pot with a lid. When oil is very
hot, add mustard seed and tumeric and cook for 30 seconds. Add onion
and ginger and cook until onions start to become soft, about 2
minutes. Add remaining spices and cook until oil becomes darker
orange and spices become aromatic, about 1 minute. Add sugar and
salt, then potatos and cauliflower and cook, stirring, about 4
minutes. Add tomatos, mix, cover and cook on medium-low heat for
20 minutes or until cauliflower and potatos are tender. If the pan
becomes dry, add a few tbsp of water.