The Aloo Gobi was fantastic, Matt: fragrant, tasty, colorful. Gosh, that yellow turmeric is lovely, isn't it?

That looks divine. Ethan has brought the love of Indian cooking to my life. (One of his favorite books is called Lord Krishna's Kitchen, and it's one of those vegetarian cookbooks where you don't miss the meat at all, even if you are a meat-eater.)

When we cooked a lot of Indian, something that has trailed off lately, it was easy to mince a WHOLE LOT of ginger and hot peppers, and keep them in the fridge. This significantly cuts down on prep time when you're actually making dinner.

My favorite part is roasting the spices until the mustard seeds get popping. :)