Aloo Chana Gobi (Potato+Chickpea+Cauliflower Curry)

Aloo Chana Gobi

Ingredients
1/2 head of cauliflower, cut roughly into bite-sized chunks.
10 baby potatoes, skin on, cut in quarters
1 cup of cooked chickpeas

2 Tbsp vegetable oil + 1Tbsp more
1 tsp cumin seeds
1 onion, diced

1 Tbsp  MDH Kitchen King Masala
1/2 cup tomato sauce
2 tsp salt

2 cups water

Method
1. In a medium-sized pot, add oil, turn heat on high until oil swishes around like water.
2. Add cumin seeds and sizzle for 15 seconds
3. Add the cauliflower and potatoes, turning down heat to medium-high.  Let it sit and brown for 2 minutes, stir, brown, repeat until you think it has browned enough.
4. Remove cauliflower and potatoes to a temporary bowl.

5. Add one more Tbsp of oil, and add the onions.  Saute until translucent.
6. Add the Kitchen King Masala, and stir to coat the onions.
7. Add the tomato sauce and salt, and let cook with the onion-masala mix for one minute.
8. Add the cauliflower and potatoes back in.
9. Add 1 cup of cooked chickpeas
10.  Add 2 cups of water.  Bring to a boil and then simmer for 10 minutes.