Hey there,

it's  Ghosty and  Kuraiko and the two cooking cubs have wrecked the kitchen again some nice and tasty food for you.
For that we decided to stay with some Indian food (and there will be at least one more dish to come).
A vegetarian classic from Northindia, which is widespread in multiple variants.
This is a variant with tomatoes and fresh coriander, slightly piquant, but not too hot (sadly Ghosty can't handle it if it's too hot 'n spicy).
If you like it hotter, than you can spice it up with chili powder and fresh chilies.
But we both found this version to be very tasty :3

This recipe was for 6 people and we got a pretty big pot out of it.
Dinner for two people, something to take to work for lunch and something for the freezer.
If you want to cook less, just downscale it a bit ^^'

Aloo Gobi (which basically just translates as "Potatoes & Cauliflower" )

Recipe:
~ 800g waxy potatoes
~ 800g cauliflower (the whole head had about 1kg, after cleaning there was about 800-850g left)
- 1 can chopped tomatoes
~ 350-400ml Passata or sieved tomatoes
- 2 onions
- 4-5 garlic cloves
- 2-3 bay leaves
- 5-6 cardamom pods
- a piece of ginger (~3cm)
- fresh coriander, after your taste
- salt
- tumeric (1tsp), cumin powder (1tsp), ground coriander seeds (2tsp), Garam Masala [1tsp), a good curry powder (Ingo Holland - Curry Maharadscha (mild) 1-2 tsp). Use it after your taste, we've included the amounts we used.
- clarified butter/Ghee or a mixture of butter & vegetable oil
- Basmati rice

Preparation:
Peel potatoes and cut into rough cubes, clean the cauliflower thoroughly and cut into bite sized pieces, peel onions, garlic and ginger. Wash the fresh coriander and chop it roughly.
Take about 1/2 onion, the garlic cloves and ginger and work into a smooth paste. Easiest method is to grind it into a paste with some course salt, using a stone mortar.
Dice the rest of the onions. Lightly crush the cardamom pods.
In a large pan heat up some Ghee or clarified butter and fry potatoes and cauliflower on medium heat (either together or with two pans if one is two small) until they are nicely browed but not fully done yet.
If the veggies are getting too brown but are still too hard, add a little water, put on the lid and steam them a little.
But remember, it should still be a bit firm and not done yet...it will be finished later in the tomato sauce.
Take out the potatoes and cauliflower and set them aside. Wipe you pan with a paper towel.
Heat up some more Ghee, add onions, bay leaves and cardamom pods and carefully sweat until the onions turn translucent. Sprinkle in the tumeric powder, cumin and ground coriander seeds, mix it in and continue to fry. Be careful not to burn the spices.
At that point add the garlic-ginger-onion paste, fry a bit longer and then pour in the chopped tomatoes and the passata.
Or you could use fresh tomatoes. Although I personally found the canned tomatoes to be more aromatic and sweet, mostly because those are fully ripened.
Let the sauce simmer for a while, season with salt, Garam Masala and curry powder then mix in the potatoes and cauliflower.
Put on the lid and let it cook on low heat until the vegetables have reached the desired amount of softness. Carefully stir from time to time.

Shortly before serving, remove bay leaves and cardamom pods and mix in the fresh chopped coriander.
Serve the finished Aloo Gobi in small bowls, together with Basmati rice for everybody at the table to share.
Please enjoy your meal. :)