Anyone who has ever been to an Indian restaurant with me knows that I always order aloo mutter (peas and potatoes). Even if it isn't on the menu, I order it and, luckily, the kitchen has never refused to make it. The other dish that always interests me is aloo gobi (cauliflower and potatoes). When I saw a recipe for Indian spiced cauliflower and potatoes on the Smitten Kitchen blog, I knew I had to try it.
The recipe is originally from Gourmet magazine and is really a keeper (oh, Gourmet, why did you have to fold!). I didn't cut my cauliflower small enough, so they didn't roast properly, but the potatoes were creamy and delicious. I didn't have any cumin seeds, so I used half fennel seeds and half caraway seeds. The caraway flavor didn't really work (it was a little too discordant), but the fennel! Oh, the fennel! It turned into candy! I might just roast fennel seeds for fun now that I know what a treat that they turn out to be! I also left out the jalapeno because I am mortally terrified of hot peppers. I did mean to throw some chopped parsley on top for color and a little bit of freshness, but I forgot. (Cilantro is the classic accompaniment to Indian food (the seed of the cilantro plant is called coriander), but I don't keep cilantro on hand.)
One final note, if you have never worked with turmeric, it turns everything yellow (as you can see from the photo), so be careful what you stir it with, what kind of container you put the leftovers in, etc.
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