Eastern Indian Feast

I love, love, LOVE Eastern Indian food! The combination of ingredients and spices never fails to make my mouth water. So I was very happy to see an Indian Day on Kickstart and thought I'd try something special for lunch.

ALOO GOBI WITH HERB ROTI

The Aloo Gobi was really good just the way it was. But garbanzo and whole wheat are both such dense flours, the Herb Roti was a little too heavy for my taste. Next time, I'll probably try a mixture of 2/3 cup garbanzo, 2/3 cup whole wheat with 2/3 cup unbleached white and see if that helps.

1 onion, chopped or thinly sliced
1 15-ounce can chopped tomatoes, or 1 1/2 cups freshly chopped tomatoes
1/8-1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon cumin seeds
head cauliflower, broken or cut into bite-size florets (3-4 cups)
2 medium potatoes, chopped (peeling optional)
1/2 teaspoon salt

Toast cumin seeds, turmeric, coriander, ginger, cinnamon, and cayenne in a dry skillet over medium heat for about 2 minutes, stirring constantly. Set aside.

Heat 1/2 cup water in a large pot. Add onion and cook over medium-high heat for about 3 minutes, stirring occasionally, until onion begins to soften. Reduce heat to medium. Add potatoes and cauliflower. Continue cooking, stirring often, for about 5 minutes. Add water, 1/4 cup at a time, if needed to prevent sticking. Add spices to vegetables along with tomatoes, and salt. Stir to mix, then cover and simmer for about 20 minutes until flavors are blended.