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
Katherine
vegoutgourmet.com 