Cauliflower Curry (aloo gobi)

I love curries! This recipe uses cauliflower that's in season and yellow storage potatoes I had in the fridge for a few weeks. Inspired by the below recipe. Though aloo gobi is traditionally a dry curry dish, I made some modifications to it to have a little more gravy. This makes for great leftovers for the next couple of days.

Cauliflower Curry Recipe
Serves 4-6

1 medium yellow onions, diced
2 medium potatoes, cut into small cubes
1 small head of cauliflower, cut into bite-sized pieces
1 garlic clove, chopped
1 inch ginger, chopped
2 teaspoon cumin powder
2 teaspoons coriander powder
1 teaspoon garam masala
1/2 teaspoon turmeric
2 medium tomatoes, diced
1/2 cup water or coconut milk (if you want a heavier gravy)
1 tablespoon oil

Below are all of the ingredients chopped beforehand.

1. In a food processor, blend the garlic, 1 of the chopped onions, and ginger together.
2. Heat a teaspoon of oil in a large pot over medium-high heat.
3. Cook the remainng 1 chopped onions with a half teaspoon of salt until they are soft and translucent.
4. Add the ginger, garlic, onion mix, cumin, coriander, garam masala, and tumeric and cook for a minute to release all of the flavors.
5. Add the tomatoes until soft (about 1-2 minutes).
6. Add the cauliflower and potatoes cook until it is also browned in spots (about 15 minutes).
7. Stir in the water/coconut milk. Taste the curry and adjust with other seasonings as desired.