Ingredients
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4 tablespoons cooking oil
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1 medium onion, chopped
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2 teaspoons ginger, pulp
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1 -2 chile, chopped
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1 teaspoon mustard seeds
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1 teaspoon cumin seed
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1 teaspoon ground cumin
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1/2 teaspoon turmeric
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1/2 teaspoon salt
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3 tablespoons water
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2 tablespoons fresh coriander, chopped
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1/2 kg waxy potato, peeled and cut into chunks
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1/2 kg cauliflower floret
Instructions
- Boil potatoes for 5 minutes then drain.
- Heat oil in a karahi or wok, add onion and ginger then cook until onion is golden brown.
- Add chillies, mustard seeds, cummin seeds, ground cummin and turmeric then cook for 2 minutes, stirring continuously.
- 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.
- Garnish with fresh coriander and serve as a main dish with warm Indian breads or as a side dish with a meat curry.