1 medium-size head of cauliflower
2-inch piece of peeled ginger
3 or 4 cloves of garlic
1 TBL ground coriander
¼ tsp turmeric
½ tsp Kashmiri chili powder or paprika
½ tsp hot chili powder
2 TBL peanut oil
1 jalapeño pepper
1 tsp cumin seeds
1 pound yukon gold potatoes
fresh cilantro
Wash, trim and cut into medium-sized florets
- 1 medium-size head of cauliflower
Grate
- 2-inch piece of peeled ginger
- 3 or 4 cloves of garlic
Place in a small (2-cup) bowl and add
- 1 TBL ground coriander
- ¼ tsp turmeric
- ½ tsp Kashmiri chili powder or paprika
- ½ tsp hot chili powder
- 1 tsp salt
- ½ cup water
In a large pot over medium-high heat, add
- 2 TBL peanut oil
Heat until shimmering. Add
- 1 jalapeño pepper, stem removed and cut in two halves. I retained the seeds.
Let cook for 30 seconds. Add
- 1 tsp cumin seeds
It may spatter and the seeds will begin to pop. When they do, add the water-spice mixture which may spatter so be careful. Cook about 2 minutes, then add the cut cauliflower and
- 1 pound yukon gold potatoes, scrubbed and cut into ½-inch thick slices. Cut the slices into half-circles if they are large.
- ½ cup water
Stir the mixture to coat the vegetables and reduce heat to a low enough level to maintain a simmer. Cover and cook for about 15 minutes. Uncover, as the dish should dry out some as it finishes: this is not a saucy dish. Test for salt and add more to taste. When the potatoes are cooked, serve, garnished with
- 2 TBL chopped cilantro leaves