A traditional indian dish made of spiced cauliflower, onions, tomatoes, garlic and potatoes.
1 head cauliflower, cut into florets
2 peeled medium potatoes, cut into 1 inch cubes
1 medium onion, chopped
2 Roma tomatoes, chopped and de-seeded
1 1/2 tsp ginger-paste*
1/2 tsp toasted cumin seeds
1/2 tsp turmeric powder
1/2 tsp amchur powder (dried geen mango powder)
1/4 tsp chili powder
1 tsp coriander powder
1/4 tsp garam masala powder
3-4 tsp ghee (clarified butter) or olive oil
Himalayan sea salt (to taste)
Cilantro (as garnish - optional)
*NOTE: if you want to make your own ginger-garlic paste … it’s pretty easy to do. Mince 4 peeled garlic cloves, and mince 5 slices of peeled ginger root and place in food processor bowl. Then add 1Tbsp olive oil and pulse in a food processor until making a paste.
Par-boil the cauliflower florets for a minute (do not let the cauliflower to completely cook as it will get limp and soggy.
Drain cauliflower and set aside.
Heat 2 tsp of ghee (clarified butter) or olive oil in a wok or heavy pan on medium heat.
Then add the partially-cooked cauliflower florets and fry for a couple of minutes
Add cubed potatoes and fry on a medium-low heat for another 8-10 minutes until both the potatoes and cauliflower begin to caramelize
Remove from pan with a slotted spoon to drain excess oil on paper towels
In the same wok, or heavy pan, toast cumin seeds in about 1 tsp oil for a couple of minutes until they start to ‘pop’, but don’t let them burn. The cumin seeds will start smelling nutty just before they start popping.
Add chopped onions to the cumin seeds and cook until they become translucent
Once onions are translucent, then add the ginger-garlic paste and cook for another couple of minutes.
Add the chopped tomatoes and cook for another 2 minutes.
Add the turmeric powder, chili powder, coriander powder, and amchur powder
Cover and let the masala mixture cook for about 2-3 minutes, then add back the potatoes and cauliflower … stir to mix together
Add garam masala and cook for an additional 5 minutes
Add Himalayan sea salt to taste and cover. Cook for an additional 5 minutes on low heat until both the potatoes and cauliflower florets are tender (but not soggy).
If the mixture begins to stick, just add a tablespoon or two of water
Remove from pan and place in serving dish. Garnish with cilantro (optional) and serve with Naan bread.
Things you'll need for this recipe...