This is a light, fresh, and healthy take on the Indian classic aloo gobi. Unlike other, long-simmered versions of this dish, this uses minimal oil (which you could reduce even further, if you’re so inclined) and comes together quickly, and the vegetables are cooked until they’re just done, so the flavor of each spice and component comes through cleanly and clearly. You can serve this as a main course, or as one of several dishes. And though it’s by no means necessary, carrot-ginger salad dressing makes a great substitute for chopped fresh ginger in this dish.
small handful chopped herbs (I used mint and parsely, but use whatever you have - cilantro, basil, and scallion greens are all good)
Put the potatoes in a small pot, cover with cold water, and bring to a boil over high heat. Reduce to a simmer, and cook for 5-8 minutes, until the potatoes are just cooked through but not soft. Drain and set aside.
Heat the oil in a large pan over medium heat, then add the garlic and cook, stirring occasionally, until golden brown, around 3 minutes. While the garlic is cooking, drain the can of tomatoes over a measuring cup, collecting the tomato liquid in the cup. Add enough water to make 1 cup of liquid.
Add the potatoes and tomato liquid mixture to the pan, bring to a boil, and simmer, covered, for 5 minutes. Add the tomatoes, cauliflower, spices, and ginger (or carrot-ginger dressing), and simmer, covered, for 5 more minutes. Add the peas and salt, and cook, uncovered for 10 minutes, or until the cauliflower is cooked through. Stir in herbs and season to taste with salt.