Aloo Gobi (Potato-Cauliflower Curry)

In a large saucepan over moderate flame, heat the oil until it shimmers in the pan. Add the onion, garlic, ginger, and spices, and turn down the flame to medium-low. Sauté, stirring constantly until the onion softens and the spices release their aroma, about 3 minutes.

Add the cubed potatoes and brown them with the spices. Add about 2/3 cup of water to the saucepan and cover. Let simmer for 10 to 15 minutes or until the potatoes are almost cooked (pierce one with a fork—if it still gives a bit of resistance, you’re there).

Remove the lid and add the cauliflower and peas. Give the pan a good stir and simmer, uncovered, until the cauliflower is tender, about 10 minutes. The liquid will evaporate almost completely—keep stirring so the curry doesn t burn. Sprinkle with an additional pinch of garam masala and season the curry with salt. Serve immediately. Indian Cuisine 101: Garam Masala is an Indian spice blend of up to 12 different spices including cardamom, nutmeg, and black peppercorns. Add to curries near the end of cooking for a kick or sprinkle over the plated dish as garnish. Spice shopping spot: Assad Grocery is located at 1268-IJK Midtown Executive Homes, U.N. Avenue, Paco, Manila (tel. nos.: 526-5034, 526-1349); 5 Thaddeus Arcade, Gil Fernando St., Marikina City (tel. no.: 645-1596).