Ingredients:
16 ounces cauliflower florets
4 medium potatoes
1 medium onions, chopped
2 -3 fresh chilies, minced ( to taste)
1 1/2 teaspoons cumin seeds
3/4 teaspoon turmeric
3 1/2 teaspoons ground coriander
1 teaspoon cayenne pepper ( to taste)
2/3 teaspoon salt ( to taste)
2 tablespoons vegetable oil
1 cup water
1/4 cup chopped cilantro
1 -2 teaspoon garam masala
1/4 cup tomato sauce
Directions:
Steam cauliflower until tender; set aside.
Peel potatoes; chop into 1/2″ cubes.
Heat 1 tablespoon of oil in a large skillet; add 1 teaspoon cumin seed, 3/4 tsp turmeric, 1/2 tsp cayenne, and 2 tsp ground coriander; heat briefly until mixture becomes fragrant.
Add onions to pan and cook until onions are tender.
Add potatoes and 1/2 tsp salt to pan, mixing spices onto potatoes; then add 1 cup water.
Cook over medium heat for 30-40 minutes, or until potatoes are tender, adding more water if necessary.
When cauliflower is steamed, heat 1 tbsp of oil in another skillet; add 1 1/2 tsp ground coriander, 1/2 tsp cumin seed, and 1/2 tsp cayenne pepper.
Heat spices until they sizzle, then stir in 1/4 cup of tomato sauce and 1/8 tsp salt.
Cook until mixture becomes pasty, then stir in cauliflower, coating vegetables with sauce.
Continue cooking both cauliflower and potato mixtures until they have a fairly dry consistency.
Stir cauliflower into potatoes; mix in chopped cilantro; sprinkle top with garam masala and serve.
Servings: 4-5
Time preparation: 15 min.
Time total: 50 min.