Aloo Gobi

So about a year ago a friend hosted "White Indian Night," where us white (and other non-Indian ethnicity) folk learn to cook yummy Indian dishes. I learned that our teacher, Komal, has a similar style to mine in the kitchen, and probably even more experimental that I am. One of the dishes we made is aloo (potatoes) gobi (cauliflower).

I am still working on getting the flavor right, and it will depend on the relative ratio of all ingredients.

Ingredients
1 small head cauliflower (or 1/2 large head), cut into small florets with roughly chopped stems and leaves
2 medium potatoes, cut into small cubes
1 white onion, chopped
cumin seeds to taste
About 1-2 tsp turmeric
salt to taste
olive oil

Preparation
Heat oil in a large skillet. When warm, add onion and cumin seeds. When onion is translucent, add potatoes and fill the bottom of the pan in a small layer of water. Add salt and additional cumin seeds as needed. When potatoes are starting to get tender, add cauliflower and turmeric. Add water as needed to cook potatoes and cauliflower. The potatoes should be tender but not mushy and the cauliflower cooked through but not soggy. The water should cook out before eating.