Name: Aloo Gobi (sorta)
Ingredients: 1/2 head of cauliflower, separated into florets; 1 head of broccoli, separated into florets; broccoli stem, split and sliced; 2 potatoes, peeled and cubed large; 1 medium onion, chopped; 3 cloves garlic, minced; 1 TBS cumin powder; 2 TBS minced fresh ginger; 1/2 tsp ground allspice; 1/2 tsp black pepper; 1/2 tsp cayenne; 2 TBS olive oil (or ghee); water; white wine; 1/4 cup raisins; 1/4 cup sunflower seeds; 1/4 cup roasted red peppers

Aloo Gobi (sorta)

Ingredients

1/2 head of cauliflower, separated into florets
1 head of broccoli, separated into florets
broccoli stem, split and sliced
2 potatoes, peeled and cubed large
1 medium onion, chopped
3 cloves garlic, minced
1 TBS cumin powder
2 TBS minced fresh ginger
1/2 tsp ground allspice
1/2 tsp black pepper
1/2 tsp cayenne
2 TBS olive oil (or ghee)
water
white wine
1/4 cup raisins
1/4 cup sunflower seeds
1/4 cup roasted red peppers

Instructions

Heat the olive oil in a deep pan at medium-high. Add allspice and cumin. Saute the onion and garlic until soft. Add some white wine, the sunflower seeds, and the ginger, and stir regularly. As the wine boils off, add a little more; alternate between a splash of wine and a splash of water throughout the cooking. Make sure that the cook gets only wine internally. Next, add the potatoes and more liquid; keep stirring. After about 5-10 minutes add the cauliflower and rasisins; after 10 minutes more add the broccoli and red peppers. Keep stirring and keep adding liquids. When the broccoli is soft, add the black pepper and cayenne. Serve the dal and the vegetables over basmati rice, with a side of yogurt and some chapatis or tortillas.