Aloo Ghobi

3T. Canola Oil
1 small or medium Yellow Onion diced
3-cloves Garlic minced
1-inch piece of Ginger minced
2-3 small serrano peppers, minced. (Optional)
1 small head of Cauliflower
6 small or 3 large red potatoes. Peeled, and boiled until a knife goes through relatively easy. Cool and dice
1 can of diced tomatoes (I think they're 14-15 oz cans)
1 can Garbanzo beans

2 tsp. Mustard Seed (optional but preferable)
2 tsp. Cumin seed ground
1 tsp. Coriander seed ground (I like to put the Cumin and Coriander in a saute pan and lightly toast, then grind in a spice grinder with the Cardamom seed)
1/2 tsp. Black Cardamom seed (not necessary but a good addition)
2 tsp. Turmeric
1 tsp. salt (possibly more to taste)
2 tsp. Garam Masala
1 c. loosely packed Chopped cilantro

- Heat the oil in a large skillet over high heat
- Add the Mustard seeds and let sizzle until they start to pop (be careful here don't panic!)
- Add the Onion and saute until translucent (about 3-5 min)
- Add the Ginger, Garlic, Serrano's and saute another 2 minutes
- Add the Salt & Spices EXCEPT FOR THE GARAM MASALA! Stir and cook about 1 minute
- Add the Cauliflower, stir together
- Stir together the garbanzos and potatoes, add the diced tomatoes
- Add about 1/4 c. water, cover and lower heat to a simmer, cook for about 20 minutes or until cauliflower is soft.
- Add the Garam Masala and Cilantro, mix together well and let cook an additional 5-10 minutes.
Serve with white Basmati rice, a squeeze of lemon over this dish works great too.

Cauliflower = Metal, Potatoes = Metal, Garbanzos = Earth, Tomato = Fire, Garlic/Ginger = Metal, White Rice = Metal, Onion = Metal, Canola Oil = Wood,