Ingredients

The following ingredients have 4 Servings
  • 1/4 cup vegetable oil
  • 1 teaspoon cumin seeds
  • 1 small onion (chopped)
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon minced ginger
  • 2-3 spicy green chilies (use serrano, or local equivalent - you can use milder, if preferred)
  • 2 medium potatoes (peeled and chopped into 1-inch pieces)
  • 1 medium tomato (chopped)
  • 1/2 head cauliflower (chopped)
  • 1 teaspoon turmeric
  • 1 teaspoon paprika (or other red chili powder)
  • 1 teaspoon dried mango powder (amchoor - use lemon juice as a substitute)
  • Salt to taste
  • 1 teaspoon garam masala
  • Fresh chopped cilantro for garnish

Instruction

  • Heat the oil in a large pan to high heat. Add the cumin seeds and cook for 30 seconds to darken them.
  • Add the onion and stir. Cook for 3-4 minutes to soften.
  • Stir in the garlic, ginger, and chili peppers. Cook for 30 seconds to let the flavors bloom.
  • Add the potatoes and stir. Cook, stirring occasionally, for 5 minutes to slightly soften the potatoes.
  • Add the tomatoes and stir. Cook for 2-3 minutes.
  • Add the cauliflower, turmeric, paprika, mango powder and salt to taste.
  • Stir, then reduce heat to medium-low and cook for 30 minutes, stirring occasionally. Add a bit of water if the pan becomes too dry.
  • Remove from heat and season with garam masala and lemon juice (if using in place of mango powder). Adjust with salt.
  • Garnish with cilantro and serve.