Gobhi Matar Rasedar

From Classic Indian Cooking by Julie Sahni
serves 6-8

1 small head cauliflower (about 1 lb)
2 medium potatoes (about 1/2 lb)
1/2 c ghee or light veg oil
2 tea cumin seeds
1 tea ground cumin
2 Tb ground coriander
1 tea turmeric
1/2 - 1 tea red pepper
1 1/2 c shelled fresh peas or 1 ten-oz bag frozen, defrosted
1 1/2 c pureed or finely chopped fresh ripe tom or 3/4 c canned tomato puree
4 tea Kosher salt
3 Tb finely chopped fresh coriander leaves

1. Wash cauliflower in running cold water. Break or cut it into about 1 1/2 inch florets, peel teh central stem, and cut into 1/4 inch thin slices.
2. Peel the potatoes and cut each into 6 pieces.
3. Measure out all spices and place them, and all the veggies, right next to the stove.
4. Heat the ghee over medium-high heat in a deep heavy-bottomed pan. When the fat is hot, add cumin seeds adn fry until they turn dark brown (about 20 seconds). Add cumin powder, coriander, turmeric, adn red pepper all at once and stir. Immediately add cauliflower, potatoes, and fresh peas if you are using them (wait for frozen.) Fry, stirring constantly, until the veggies begin to sear a bit (about 5 minutes). Add tomato puree, and continue frying until the puree thickens adn teh fat begins to separate (about 3 minutes. Add 3 cups boiling water along with the salt. Reduce heat and simmer covered until they are tender adn cooked through (about 15 minutes). If you are using frozen peas, add them now, adn continue cooking for an additional 5 minutes. Turn off heat, check for salt and servve sprinkled with chopped coriander leaves. Traditionally a little ghee (2-3 Tb) is poured over teh dish before serving. Can be made up to 4 days ahead.