Ingredients
-
3 medium potatoes
-
1 medium cauliflower
-
5 tablespoons oil (we use about 2)
-
1/2 teaspoon black mustard seeds
-
1/2 teaspoon cumin seed
-
12 -15 fenugreek seeds
-
1 medium onion, coarsely chopped
-
1 fresh green chile
-
1/2 teaspoon ground turmeric
-
1/2 teaspoon ground cumin
-
1 teaspoon ground coriander
-
1 1/2 teaspoons salt (or to taste)
-
1 tablespoon chopped fresh coriander
-
1 -2 dried red chili, coarsely chopped
Instructions
- Boil the potatoes in their skins and allow to cool.
- Peel the potatoes and cut them into 2 inch squares.
- Blanch the cauliflower in boiling water for 2 minutes-do not over boil the cauliflower as it should still be firm after cooking.
- Cut into small florets.
- Heat the oil over medium heat in a wide frypan.
- Add the mustard seeds and as soon as they begin popping, add the cumin and fenugreek seeds and then the red chillies.
- Add the onion and the green chilli, stir and fry until the onions are golden brown-8-10 minutes.
- Add the cauliflower, reduce the heat to low, cover the pan and cook for 6-8 minutes.
- Add the potatoes, dried spices and salt.
- Stir gently until all the ingredients are mixed thoroughly.
- Cover the pan and cook til the potatoes are heated through-6-8 minutes.
- Stir in the coriander leaves and remove from the heat.