The Food That Nourishes Us (Part 2)

So speaking of food that is growing this amazing person, I do try to make a conscience effort to eat well. Now, I'm not perfect, I do sneak some sweets in here and there, but I want to make sure that I eat healthy to keep him healthy. When he starts to eat solid foods, we would like him to enjoy foods from all over the world. I'm not sure if the food I eat helps him get "a taste" for certain foods, but if it does then he will certainly love spicy foods! Several weeks ago we saw this movie called 'Bend It Like Beckham' and they shared a recipe for Aloo Gobi. The first time Mike made it he put the entire chili (seeds and all) in. I had a few bites, but it was so hot, I wasn't able to really enjoy it. Sunday night he made it a second time, but didn't put the seeds in this time. It was VERY GOOD! Here is the recipe for those of you out there that like to try new recipes.

Aloo Gobi
Ingredients :
1/3 cup vegetable oil
1 large yellow onion, minced
1 bunch cilantro, stems chopped and leaves reserved
1 head cauliflower, chopped into large pieces ( not florets )
3 large or 4 medium waxy skinned potatoes like Yukon Gold
although russet potatoes will work, peeled and cut into medium-ish pieces
2 14oz cans of diced tomatoes. Drain the tomatoes and reserve the juice
2 serrano chilies chopped ( remove some seeds and ribs for less heat )
1 ½ Tbsp chopped garlic
1 ½ Tbsp grated fresh ginger root
1 Tbsp dried cumin seeds
2 tsp turmeric
1 ½ - 2 tsp salt
¾ tsp paprika
2 tsp garam masala

Preparation :
-Add oil to large wok type pan and heat to medium high heat.
-Add onion and cumin seeds and stir fry until onion is translucent / lightly golden.
-Add chopped cilantro stems, fry for one minute, then add turmeric, paprika and salt.
-Stir fry mixture for a few minutes until the spices have combined with the oil/onion mixture.
-Add the chilies, diced tomatoes, ginger, garlic and about 1/3 cup of reserved tomato juice.
-Stir and cook until the mixture is well combined.
** Remaining instructions will vary depending on temp, vegetable size, and preference....
** If at any point the mixture becomes too dry, add water or more reserved tomato juice
** Stir occasionally to ensure coating, cooking and to prevent burning
-Add potatoes, mix thoroughly, reduce heat slightly, cover and cook for about 10 minutes.
-Add Cauliflower, any needed water/juice, stir well to coat, cover cook for another 10 minutes
-Once potato and cauliflower is cooked through, sprinkle the garam masala and some chopped cilantro leaves over the top of the meal. Remove from heat, allow to stand for 15 minutes before serving