Aloo Gobi

• 1 head cauliflower, florets
• 3 potatoes, cubed
• 1 tspcumin seeds
• 1 tspturmeric
• 1 bunchcilantro

Instructions

1. 1

   Slice the head cauliflower thin and toss with a spoonful of potatoes while you prep everything else.

2. 2

   Get every ingredient cut and within arm's reach — a stir-fry moves fast.

3. 3

   Sear the head cauliflower in a screaming-hot wok in a single layer, then push it up the sides.

4. 4

   Add cumin seeds and turmeric and stir-fry 2-3 minutes until crisp-tender.

5. 5

   Pour in the sauce, toss 30 seconds until it clings, and serve Aloo Gobi immediately over rice.