Ingredients

The following ingredients have 4 Servings
  • 1 head cauliflower (cut into large florets)
  • 4 large potatoes (peeled and diced)
  • 2 onions (finely chopped)
  • 7-8 garlic cloves (crushed)
  • 2-3 whole dry red chili
  • 2 tsp cumin seeds
  • 1 tsp cumin powder
  • 1/2 tsp garam masala
  • 1 tsp turmeric powder
  • 2 tsp chilli powder
  • 2 tbsp oil
  • fresh coriander to garnish
  • 1 tsp salt (or to taste)

Instruction

  • Heat the oil in a kadai and fry the onion till translucent.
  • Add the cumin seeds and garlic garlic and whole dry red chili.
  • Throw in the potatoes, cumin powder, red chili powder and turmeric powder. Cook on low heat till the potatoes are almost done with the lid covered. You can sprinkle some water if necessary, otherwise the steam that forms on the lid is enough to cook the potatoes without burning. Don’t add too much water but make sure there is just enough to cook the potatoes.
  • When the potatoes are almost cooked (you will be able to insert a fork into the potatoes with some difficulty), add in the cauliflower florets.
  • Again, cover the pot and cook until the cauliflowers become soft and a fork can be inserted into them easily too.
  • It’s very important to add the cauliflower when the potatoes are almost cooked or they’ll be overcooked and mashed.
  • Add salt and sprinkle garam masala and fresh coriander to finish.
  • Serve with dal and rice or with some naan or roti.