← Nouns Cooking · Indian

Ingredients

• 3 tbsp Vegetable oil
• 1 tsp Cumin seeds
• 1 Onion, finely chopped
• 2 cm piece Ginger, finely grated
• 4 cloves Garlic, crushed
• 1 Green chilli, slit
• 2 Tomato, finely chopped
• ½ tsp Ground turmeric
• 1 tsp Kashmiri chilli powder
• 1 tsp Ground coriander
• ½ tsp ground cumin
• 2 medium potatoes (about 300 g), peeled and cut into 2 cm cubes
• 1 small cauliflower (about 450 g), cut into florets
• 1 tsp salt, or to taste
• 1 tsp Garam masala
• 1 tsp Amchur (dried mango powder) (optional)
• 1 tsp Dried fenugreek leaves (kasuri methi) (optional)
• 3 tbsp Coriander (cilantro), chopped

Method

1. Heat the oil in a wide, lidded frying pan over medium heat. Add the cumin seeds and let them crackle for 30 seconds, then add the onion and cook for 5 min, until soft and turning golden.
2. Stir in the ginger, garlic and green chilli for 1 minute, then the tomatoes. Cook for 4 min, until soft and pulpy.
3. Lower the heat and stir in the turmeric, chilli powder, ground coriander and cumin for 30 seconds.
4. Add the potatoes, cauliflower and salt and toss well so every piece is coated in the masala. Sprinkle over 3 tbsp water.
5. Cover and cook on low heat for 12–15 min, stirring gently every few minutes, until the potatoes are tender and the cauliflower is cooked but not mushy. If it sticks, add another splash of water.
6. Uncover, turn the heat up a little and cook for 2–3 min to brown the edges. Sprinkle over the garam masala, amchur and kasuri methi, toss and finish with coriander. Serve with roti, paratha or dal and rice.

Tips

• Cut the potato pieces a little smaller than the cauliflower so both are done at the same time.
• Stir gently with a flat spatula; cauliflower breaks up easily once it is soft.

Sources

Written in our own words after cross-checking these recipes:

Swasthi's Recipes Cook With Manali Tea for Turmeric