Aloo Gobi with Basmati Rice

Instructions

1. 1

   Start the basmati rice according to the package directions.

2. 2

   Cut the cauliflower into small florets and the potatoes into 3/4-inch cubes.

3. 3

   Heat the oil in a large lidded skillet over medium-high. Cook the diced onion 4 minutes, then stir in the minced garlic, grated ginger, turmeric and garam masala for 1 minute.

4. 4

   Add the potatoes, cauliflower, tomatoes, 1/4 cup water and 1 tsp salt. Stir, cover and cook over medium-low 18-20 minutes, stirring now and then, until the potatoes are tender.

5. 5

   Stir in the peas and cook uncovered 2 minutes. Serve over the rice.