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Ingredients
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1/4 cup vegetable oil
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1 large onion, peeled and cut into small pieces
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1 bunch fresh coriander, separated into stalks and leaves and roughly chopped
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1 large cauliflower, leaves removed and cut evenly into eighths
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3 large potatoes, peeled and cut into even pieces
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2 (8 ounce) cans diced tomatoes
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fresh ginger, peeled and grated
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fresh garlic, chopped
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1 teaspoon cumin seed
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2 teaspoons turmeric
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1 teaspoon salt
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2 teaspoons garam masala
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1 small green chili, chopped into small pieces (or one teaspoon chili powder)
Instructions
- Heat vegetable oil in a large saucepan.
- Add the chopped onion and one teaspoon of cumin seeds to the oil.
- Stir together and cook until onions become creamy, golden, and translucent.
- Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
- Add chopped chillis (according to taste) Stir tomatoes into onion mixture.
- Add ginger and garlic; mix thoroughly.
- Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
- Ensure that the potatoes and cauliflower are coated with the curry sauce.
- Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
- Add two teaspoons of Garam Masala and stir.
- Sprinkle chopped coriander leaves on top of the curry.
- Turn off the heat, cover, and leave for as long as possible before serving.