To kickstart the cooking queens in your self ,posting from an old blog post from my own blog written years ago....

A north indian main dish made with potatoes, cauliflower.Aloo Gobi can be served with chappathi,parata.I found this receipe from this site.I have made my own variations to this receipe.

Ingredients:

1. medium sized cauliflower (cut into small florets) -1
2. medium potatoes (cubed into bite sized pieces)  -2
3.green peas
4.shredded ginger -1/2 inch
5. coriander powder (dhania) -3 teaspoons
6.turmeric (haldi) - 1/4 teaspoon
7.chilli powder ( lal mirch) - 1 teaspoon
8.water -3 tablespoons
9.oil -3 tablespoons
10.Pinch of Asafetida (Hing)
11.cumin seeds (jeera) - 1/2 teaspoon
12.green chilies, sliced in long pieces - 7-9
13.bay leaves -2
14.salt (to taste)
15. mango powder (amchoor) - 1 teaspoon
16.chopped cilantro (green coriander)

Method:

• In a small bowl, mix the shredded ginger, coriander powder, chilli powder, turmeric, and 3 tablespoons of water to make a paste.
• Heat the oil in a pan. Test the heat by adding one cummin seed to the oil; if seed crack right away oil is ready
• Add hing and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
• Next, add the spice paste and stir for a minute until spices start leaving the oil.
• Add cauliflower, potatoes,green peas, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
• Lastly, add the mango powder and fresh cilantro (green coriander). Mix everything and cover for a minute. Adjust the salt to your taste.