Aloo Gobi (Potatoes and Cauliflower)

Ingredients

• 2 pounds cauliflower trimmed cut into 1-inch florets
• 0.3 teaspoon ground pepper 
• 4 teaspoons ginger fresh peeled finely chopped (from 1 [2-inch] piece)
• 3 medium garlic clove finely chopped
• 0.5 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 0.8 teaspoon kosher salt as needed plus more
• 0.5 teaspoon turmeric 
• 1 tablespoon butter unsalted
• 0.3 cup vegetable oil 
• 0.5 cup water 
• 1 teaspoon mustard seeds yellow
• 1 pound yukon gold potatoes ( 4 medium potatoes)

Equipment

• bowl
• frying pan
• wooden spoon
• spatula

Directions

1. Heat 3 tablespoons of the oil in a large frying pan (not nonstick) over medium-high heat until shimmering.
2. Add the potatoes and season with salt. Cook, occasionally tossing and scraping up any browned bits from the bottom of the pan with a flat metal spatula, until the potatoes are beginning to brown in spots, about 6 minutes. Scrape the potatoes into a medium bowl and set aside.Reduce the heat to medium, add the remaining tablespoon of oil to the pan, and heat until shimmering.
3. Add the mustard seeds and toast until fragrant and popping, about 1 minute.
4. Add the ginger, garlic, cumin, measured salt, coriander, turmeric, and cayenne and cook, stirring occasionally with a wooden spoon, until fragrant, about 1 minute.
5. Add the cauliflower and stir to coat in the spices. Return the potatoes to the pan, add the water, and stir to combine. Cover with a tightfitting lid and cook until the cauliflower is tender, about 10 minutes.
6. Add the butter and stir until it’s melted and coating the vegetables. Taste and season with salt as needed.