This is a classic Indian cauliflower and potato dish. I served it with some dal and steamed basmati rice. It was delicious on the day and reheated two days later. That is the best part about Indian food. It is so good for leftovers. Also the ginger/garlic paste that is part of the recipe is a great staple to have in the refrigerator.
Ingredients
- 2 tablespoons Ginger-Garlic Paste, recipe follows, or 2 teaspoons grated ginger
- 1 tablespoon ground coriander
- 1/4 teaspoon turmeric
- 1 cup water, divided
- 2 tablespoons peanut oil
- 1 large serrano pepper, split down the middle leaving halves attached
- 1 teaspoon cumin seeds
- 1 small head cauliflower, cut into small florets
- 1 russet potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower)
- Kosher salt
- 2 tablespoons freshly minced cilantro leaves, to garnish
Ginger-Garlic Paste:
- 1/2 cup cloves garlic, whole
- 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
- 1/4 cup canola oil
Preparation:
Prepare the Ginger-Garlic paste in a food processor until well pureed. Store any extra in a glass jar in the refrigerator.
Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.
In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they’re done spluttering.
Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.
Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Adjust salt seasoning.
Garnish with cilantro and serve.
Katherine
vegoutgourmet.com 
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