Curried Cauliflower & Potatoes Aloo Gobi
Source: Yamuna Devi, "The Art of Indian Vegetarian Cooking"
(5 servings)

2 Hot green chilies, minced
1 1/2" piece of ginger root
1 ts Cumin seeds
1 ts Black mustard seeds
4 tb Ghee (clarified butter)
3 md Potatoes, diced
1 md Cauliflower in florets
2 md Tomatoes, diced
1/2 ts Turmeric
2 ts Coriander
1/2 ts Garam masala
1 ts Brown sugar
1 ts Salt
3 tb Coarsely chopped coriander

Combine chilies, ginger, cumin seeds & mustrad seeds in a small bowl. Heat ghee in a large pot. When hot, add the spices. When the mustard seeds start to pop, drop in the potatoes & cauliflower. Fry for 4 minutes or so.
Add the tomatoes, turmeric, coriander, garam masala, sugar, salt & half the minced coriander. Mix well, cover & gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water. Top with remaining coriander & serve.