In early December The Spouse spent 2 weeks in Pune, India. He wasn't a huge fan of Indian food, so after he got back he put a hiatus on all things curry.
Thursday past he turned to me and said "Know what would be great for dinner tomorrow? Aloo Gobi." After almost a three month break, I was more than happy to oblige. We were unfortunately out of garam masala, so I was planning on making my own, but The Spouse apparently knew this and picked up another bottle from The Spice House.
1 large onion, chopped
2 1/4 tsp ground cumin
2 tsp garlic powder
2 tsp ginger powder
1 28oz. can + 1 14oz. can diced tomatoes
2 tsp tumeric
2-3 tsp chili powder (or to taste)
1 large cauliflower, cut into pieces
4 medium russet potatoes
1 14oz. can chickpeas
2 tbsp garam masala
5 tbsp oil
1-2 cups water
salt to taste
In a large stock pot, heat oil over medium heat. Add the cumin, garlic, ginger and onion. Sautee for 3 minutes or until onion is golden brown. Add the tomato, tumeric and chili powder. Sautee for another 5 minutes. Add in cauliflower, chickpeas and potato and sautee for 7-8 minutes. Add 1 cup water, cover, and let simmer for 6-10 minutes. Add in the garam masala, stir well, and continue to let simmer until the potato is cooked thru, adding water as necessary so the mixture doesn't stick to the bottom of the pan.