This dish combines creamy potatoes and cauliflower with a lot of spices. I found that I needed a considerably longer cook time, and thus more water, before the veggies got tender enough. The mango powder flavor was barely detectable; I think you could play with using more. And the spiciness (though this varies greatly depending on the chilies you use) was considerable--just right, actually.
Aloo Gobi Masala
(from The Asian Vegan Kitchen)
1 tsp mustard seeds
1 tsp fennel seeds
1 green chili, cut in half lengthwise
1-in piece ginger, peeled and minced
1/2 tsp turmeric
1 tsp coriander
1 small head cauliflower, in small florets
2 potatoes, peeled and cut into chunks
salt to taste
2-4 TB water
1/2 tsp cayenne (or to taste--this was pretty hot)
1/2 tsp garam masala
1/2 tsp mango powder (or more?)
cilantro for garnish
Instructions1. Heat oil, cook mustard and fennel. Then, add chili and ginger, and cook briefly. Add turmeric and coriander.
2. Add cauliflower and potatoes and salt. Stir to coat. Add water and cook covered over low heat until veggies are tender (10-30 minutes).
3. Add cayenne, garam masala, and mango powder. Serves about 4.