Indian Recipe: Gobhi Aloo Sabji

• 2 green banana chilli
• 10 grams fresh ginger
• 1 tsp cumin seeds
• 1/2 tsp black mustard seeds
• 60 grams ghee
• 500 grams potatoes (I use smooth-skinned local potatoes)
• 1kg cauliflower
• 250 grams cherry tomatoes (I use oval or pear-shaped local tomatoes)
• 1/2 tsp ground turmeric
• 2 tsp ground coriandr
• 1/2 tsp garam masala
• About 5 grams fresh coriander leaves, chopped
• Fine sea salt, as needed

1. Cut the banana chillies in half lengthwise and scrape out the seeds. Cut the chillies on the diagonal into slivers. Scrape the peel off the ginger then slice it thinly before cutting it into fine julienne. Peel the potatoes then cut them into spears about 6cm by 1.5cm by 1.5cm. Cut the top of the cauliflower into medium-sized florets and the base into pieces that are slightly smaller. Halve the tomatoes.
2. Heat a wok over a medium flame and add the ghee. Add the chillies, ginger, cumin seeds and mustard seeds and stir-fry until the mustard seeds start to pop. Put the cauliflower into the wok and stir-fry until the vegetable starts to brown in spots, then add the potato and combine thoroughly. Stir in the tomato, ground turmeric, ground coriander, garam masala, brown sugar and half the fresh coriander, then season to taste with salt.
3. Lower the heat, cover the wok with the lid and cook, stirring frequently, until the potato and cauliflower are just tender. If needed, add a little water to prevent the vegetables from sticking. Taste for seasoning and correct, if necessary, then stir in the remaining fresh coriander before serving.

green banana chilli, ginger, cumin seeds, black mustard seeds, ghee, cauliflower, cherry tomatoes, ground turmeric, ground coriandr, garam masala, fresh coriander, salt

Taken from www.yummly.com/recipe/Indian-Recipe_-Gobhi-Aloo-Sabji-1258761 (may not work)