Aloo Gobi Dalna (potato and cauliflower curry)

400g potatoes, cubed
1 small cauliflower, in florets
1/4 tsp asafoetida
1 onion, chopped
6 cloves garlic, chopped
1 tsp turmeric powder
1 tsp chilli powder
2 tsp cumin powder
1/2 tsp sugar
1 tbls tomato paste
2 tomatoes, chopped
2 tsp garam masala
1 tbls ghee

Fry potato in batches until golden – set aside.
Fry cauliflower in batches until brown spots appear – set aside.
Sizzle asafoetida in oil, add onion and garlic – fry until brown.
Lower heat and add turmeric, chilli, cumin, salt and sugar – stir.
Add tomato paste and tomatoes – fry 3 minutes.
Add one and a half cups water and potatoes – cover and cook 10 minutes.
Add cauliflower – cook 5 minutes uncovered.
Add ghee and garam masala – remove from heat.

Inspired by chef at the Hotel Blue Dragon, Phuntsholing – Bhutan