A vegetarian classic from Northern India: potatoes and cauliflower florets simmered in a golden masala of turmeric, cumin, and coriander. A comforting dish with warm, earthy flavors, best enjoyed with warm bread or basmati rice.
Ingredients
- 600 g Waxy potatoes
- 1 piece Cauliflower
- 3 tbsp Neutral vegetable oil
- 1 tbsp Ghee
- 1 tsp Cumin seeds
- 1 piece Yellow onion
- 3 cloves Garlic
- 1 piece Fresh ginger
- 2 pieces Ripe tomato
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1/2 tsp Cayenne pepper powder
- 1/2 tsp Garam masala
- to taste Fine salt
- 0.5 bunches Fresh cilantro
- a little Water
Method
- Break the cauliflower into evenly sized florets, peel and cut the potatoes into similarly sized cubes. Finely chop the onion, pound the garlic and ginger into a paste, dice the tomatoes, and chop the cilantro.
- Heat the oil and ghee in a large heavy-bottomed Dutch oven over medium heat. When the oil shimmers, toss in the cumin seeds and let them sizzle for a few seconds until fragrant.
- Add the chopped onion and sauté until translucent and slightly golden around the edges, scraping the bottom regularly.
- Stir in the ginger garlic paste, and stir constantly for one to two minutes until the smell of raw garlic disappears.
- Add the tomatoes, turmeric, ground coriander, ground cumin, cayenne pepper, and salt. Cook, mashing the tomatoes, until you get a thick, oily sauce that pulls away from the sides.
- Add the potato cubes to the Dutch oven, coat them generously in the masala, and sauté for a few minutes so they absorb the spices.
- Add the cauliflower florets, stir gently to coat them without breaking them, then cover and lower the heat.
- Simmer covered, stirring gently occasionally and adding a small splash of water if the bottom catches, until the vegetables are tender when pierced with the tip of a knife.
- Uncover, sprinkle with garam masala, stir one last time, and let the excess moisture evaporate so the vegetables are coated and slightly golden.
- Off the heat, sprinkle with chopped cilantro and serve hot with basmati rice or naan.
Nutrition
Per serving
- Energy
- 260.4 kcal
- Protein
- 4.41 g
- Carbohydrate
- 29.85 g
- Fat
- 14.47 g
- Fibre
- 4.81 g
- Calcium
- 58.05 mg
- Iron
- 3.25 mg
- Magnesium
- 21 mg
