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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 3 |
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Great as a main dish for 2 or as a side dish for up to 4 Ingredients:
1/2 kg waxy potato, peeled and cut into chunks |
4 tablespoons cooking oil |
1 medium onion, chopped |
2 teaspoons ginger, pulp |
1 -2 chile, chopped |
1 teaspoon mustard seeds |
1 teaspoon cumin seed |
1 teaspoon ground cumin |
1/2 teaspoon turmeric |
1/2 kg cauliflower floret |
1/2 teaspoon salt |
3 tablespoons water |
2 tablespoons fresh coriander, chopped |
Directions:
1. Boil potatoes for 5 minutes then drain.
2. Heat oil in a karahi or wok, add onion and ginger then cook until onion is golden brown.
3. Add chillies, mustard seeds, cummin seeds, ground cummin and turmeric then cook for 2 minutes, stirring continuously.
4. Add potatoes and cauliflower, stirring to coat all the pieces in the mixture, add salt and water then cover and cook gently until vegetables are tender but not overcooked.
5. Garnish with fresh coriander and serve as a main dish with warm Indian breads or as a side dish with a meat curry.
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