India: Aloo Gobi
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Cut whole cauliflower in small florets.
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Cut peeled potatoes in 1-inch (2,5 cm) cubes.
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Thinly slice onion.
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Blanch, peel and chop tomatoes.
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In a skillet with hot oil over medium heat, add nigella and cumin seeds, then cubed potatoes. Cover.
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Once potatoes are golden, after about 10 minutes, set them aside on a large plate.
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In the same skillet, add oil and cook cauliflower over medium to high heat for about 8 minutes.
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Set cauliflower aside in a bowl.
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Add oil to skillet, and sauté onion until slightly colored.
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Add garlic and ginger, then stir.
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Add chopped tomatoes, coriander, chili powder, and turmeric, then stir and cook for 5 more minutes.
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Add the potatoes, green chilies, and salt, then stir. Lower heat and cover.
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Uncover, add the cauliflower and water, then stir. Cover and cook for 10 more minutes.
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Turn off the heat, add garam masala, lime juice and sprinkle with chopped cilantro.
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Serve hot with naan or rice.
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