Gobi Jhalfrazie - Recipe

OK, this is a basic Indian vegetarian dish, with cauliflower and carrots that tastes great over rice.  As is normal with Indian food, it is spice heavy.  If you like Indian food, you must invest in some garam masala.  You usually can find it cheap in import stores.  It tends to be overpriced in supermarkets.  You can make your own, by combining a lot of different spices (pictured below).

I like this recipe because it is made with things that I almost always have at home (I've included possible substitutions that I've used).  The only odd item is the cauliflower, which can be substituted with any vegetable.  This recipe tastes good as is, but tastes better the next day reheated.

3 tbs. canola oil (or olive oil)
5 cloves coarsely chopped garlic (or if you prefer a 2-inch piece of chopped ginger or garlic and ginger!)
2 large yellow onions coarsely chopped
2 tsp salt
1 1/2 tbs. ground coriander
5 or 6 large peeled and thinly sliced carrots
1 head of cauliflower, cut into medium sized florets
1 Serrano chile (with or without all of the seeds depending on how hot you want it)
1/2 tsp garam masala
1/2 tsp cayenne pepper
1/4 cup ketchup to add sweet flavor if desired
1 can of tomato sauce (or preferably two ripe tomatoes cut into medium dice) (whichever you choose will dramatically alter the recipe, so essentially this is like two recipes in one)
1 1/4 cup frozen peas
1 cup water

In a dutch oven, cook garlic (and ginger) over medium-high heat for 30 seconds in oil.

Add the onions and 1 tsp salt.  Cook until edges are brown, about 5 minutes.  Add coriander and stir for 1 minute.  Add carrots, cauliflower, and chile.  Cook, stirring often for 15 minutes.

Add garam masala, cayenne, ketchup, tomato sauce (or tomatoes), peas, 1 tsp salt, and the water.  Simmer and cover for 5 minutes.