1/4 cup extra virgin oil
1-2 large onions, peeled and cut into small pieces
1 bunch fresh coriander, chopped (save leaves for garnish)
2 green chilies, chopped(or two teaspoons chili powder)
1 large head of cauliflower, cleaned and broken into florets
2-3 large potatoes, peeled and cut into even pieces
4 diced tomatoes (sprinkle a TINY bit of sugar on them)
fresh ginger root, peeled and grated (or 1/2 tablespoon dried ginger)
1 whole head of fresh garlic, chopped
1 teaspoon cumin seed (cumin powder will substitute)
2 teaspoons turmeric
1 teaspoon sea salt
2 teaspoons garam masala (hot Madras curry powder will substitute)
Milk or yogurt (as much as you want for sauce)

Directions

Heat olive oil in a deep frying pan. Add chopped onion and cumin and cook until onions the air is full or their aroma. Add chopped coriander, turmeric, and salt. Stir in chilies and tomatoes, and gradually add ginger and garlic. Add potatoes and cauliflower along with whatever quantity of milk or yogurt you choose (more will result in a mild milky sauce, less in a spicy thick sauce. Cover and simmer until potatoes are cooked thoroughly (about 20 minutes). Add two teaspoons of garam masala or curry powder and stir. Sprinkle chopped coriander leaves over mixture. Turn off the heat, cover, and let sit for a while before serving.

Serving

This is a great dish for a cold winter evening. Serve with saffron rice, a chicken breast cooked in white wine, and garlic bread. It is also a traditional and essential dish for an Indian buffet that can include chicken curry, matter paneer, saag gosht, naan, onion kulcha, brinjal pahl, or whatever dishes your family or guests prefer.