Aloo Gobi (Potato and Cauliflower)

This recipe, adapted from Gourmet via Epicurious, is a slightly easier version of Aloo Gobi.  Thank you, Interwebs, for giving me recipes from the Motherland! 

Ingredients

1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets

1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes

5 tablespoons vegetable oil

1/2 teaspoon cumin seeds

3/4 teaspoon salt

1 medium onion, finely chopped

2 garlic cloves, finely chopped

2 teaspoons minced fresh jalapeño, including seeds

2 teaspoons minced peeled fresh ginger

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon turmeric

1/4 teaspoon cayenne/chili powder

1/2 cup water

1/2 bag frozen peas (optional, but I think it only benefits this dish)

Flatbread of your choice, gently warmed in the oven, to scoop up the delicious with. 

Directions

Preheat oven to 475°F.

Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 25-30 minutes. Make sure to toss half-way through so both sides get nice and caramelized.

While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over medium heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne/chili powder, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables fresh from the oven.  Toss in the half-bag of frozen peas if you like, then cook, covered, stirring occasionally, 5 minutes. 

Serve immediately with warmed flatbread.