Aloo Ghobi ki Subji (Potato cauliflower mixed vegetable) - with Ritu

All measurements are eyeball guesses
Finished product is the dryer North Indian version of this dish
I highly recommend reading through this recipe first and doing all your chopping and paste making ahead of time so it is all ready and available on hand.
Heat ¼c oil in wok (we use refined soybean oil here which seems to stand up to heat quite well, able to use it for deep frying. In Canada I have used grapeseed oil though its smoke point is much lower so you have to be careful)
Cut 3 medium potatos into medium sized chunks (“not bit and not small”) and fry in the oil until the outside is a nice deep golden brown. Remove and set aside
Do the same with the ghobi (cauliflower) cut into medium sized pieces. Fry until browned. Set aside
To the remaining oil add 1Tbsp cumin seeds (jeera) and about half an onion diced and half an onion pureed in the food processor. Heat is about at medium high so the onion and cumin can brown nicely. (about 10 mins)
When that is browned nicely, add about 2Tbsp of paste made from fresh green chilis (use fresh Serrano if you cannot find the small, skinnier hotter version we use in india) , garlic, and ginger (grated) and cook on medium for about 10 mins.
Then add about 1Tbsp turmeric
1.5Tbsp coriander powder
1-2 pinches of powdered red chilli for colour
And about 2Tbsp of water or more,
1tsp salt
It will be a thick paste.
Add ½ a tomato diced
Cook until it changes colour and the tomatos are soft. Mash them up.
Then add 2Tbsp of tomato paste (half a tomato blended up)
Cook 5 mins
Add back in the cooked potatos and a little water
Add the ghobi
Fry with the lid on for 10-15 minutes so the ghobi and potatos absorb the flavour, adding water if it becomes too dry.
Simmer and let flavours blend 15 mins or so
Add 1tsp garam massala and cook a little more
Add a sprinkle of fresh cilantro to finish and serve.