Gobi Aloo
(Punjabi-Style Cauliflower and Potatoes with Ginger)
Prep Time: 15 minutes Cook time: 25 minutes Serves: 4

Ingredients:
Peanut or canola oil, for shallow frying
1 lb. boiling potatoes, peeled and cut into thick 2 by 1 by 1-inch fries
1 head cauliflower (1 3/4 lbs.), cut into delicate florets
1 Tbsp. peeled finely chopped fresh ginger
1 packet Sukhi's® Gobi Aloo Spice Mix
3/4 to 1 tsp. salt
3 Tbsp. water
2 to 3 Tbsp. coarsely chopped cilantro leaves

Instructions:
Heat oil in a large frying pan over medium heat. When hot, put in the potatoes and fry them until they are golden and almost tender, about 10 minutes. Remove with slotted spoon, and drain on paper towels. Increase heat to med-high, put in the cauliflower florets, and fry for 3 to 4 minutes, until golden brown. Lift the cauliflower out with a slotted spoon and drain on paper towels. Turn the heat off.

Remove all the oil from the frying pan except for 2 Tbsp. Turn the heat to med-high and sauté ginger for 10 seconds. Return the potatoes and cauliflower to the pan. Reduce heat to medium. Add spice packet and salt. Stir gently to coat the vegetables with the spices. Add 3 tablespoons of water. Stir once and cover the pan.

Turn the heat down to low and cook very gently for 4 minutes. Add the cilantro and toss gently. Serve hot with flatbread, yogurt relish and rice.

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