Mixed Vegetables in a Mustard and Cumin Sauce

This past Friday our neighbors had us over from some Indian food. It was really, really good so I'm posting the recipes before I forget and have to return his book!

1 lb. potatoes, boiled, cooled, and peeled
1 medium-sized cauliflower, broken into fairly chunky florets
8 cloves garlic
3 inch piece of ginger, peeled and coarsely chopped
4 tablespoons plus 2 1/2 cups water
1 teaspoon black mustard seeds (If only I could find these here!!!)
1 teaspoon cumin seeds
1/4 teaspoon kalonji (I have no idea what this is and our friend admitted to leaving it out)
1/4 teaspoon fennel seeds
1/2 teaspoon turmeric
1 teaspoon ground cumin
2 teaspoons ground coriander
1 teaspoon cayenne pepper
1 1/4-1 1/2 teaspoons salt (I would probably not use this much. It's a little to much for my piece of mind!)
2 cups finely chopped tomatoes
2 medium-sized carrots, peeled and cut into 1/2 inch thick rounds
1/2 teaspoon garam masala (this is a spice blend)
2 cup peas, fresh, or frozen and defrosted


Cut the potatoes into thick "chips" about 1 1/2 inches long. Put a little oil in a wok or frying pan and saute until golden. Remove and place on a plate lined with paper towels. Repeat with cauliflower. Remove.

Put the ginger and garlic into the a food processor or blender with 4 tablespoons of water and blend until you have a smooth paste, pushing down with a rubber spatula when necessary.

Put a little oil in a pan and when hot add mustard seeds and cumin seeds. As soon as the mustard seeds begin to pop put in the kalonji and 2 seconds later the fennel seeds. Give one quick stir and add the paste from the blender. Stir and saute for 2 minutes. Put in the turmeric, ground cumin, ground coriander, and cayenne. Stir once or twice and put in the salt and tomatoes. Stir and cook until most of the liquid has evaporated and the tomatoes are soft. Add 2 1/2 water and bring to a simmer. Cover, turn heat to low, and simmer for about 7 minutes. Put in the carrots, cover again, and simmer for 3 minutes. Now put in the garam masala, peas, potatoes, and cauliflower. Mix gently and bring to a simmer. Cover and continue to simmer on low heat for 6-7 minutes, stirring gently now and then.