Sometime in the early 80's the classic " Indian Cooking" by Madhur Jaffrey came my way. Since we were students, aloo gobi, potatoes and cauliflower with cumin and other spices was an inexpensive yet hearty dish that we could make.
It's been many years and my cookbook collection has grown considerably. Recipes don't get lost, but rather buried in the accumulating stack of books and magazines. But surprisingly, aloo gobi wells up from time to time.
What better time than now to make it?