1 1/2 pounds white potatoes, par-boiled and cooled
1 medium head culiflower, cut into florets
1 medium onion, minced
1 2-inch piece ginger, grated
1 cup canned chopped tomatoes, undrained
1 1/2 teaspoons coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper cilantro, chopped
Preparation:
Cool and cut the par-boiled potatoes in half and then
quarter them.
Heat the oil in a medium, heavy-bottomed skillet until
just below smoking.
Add the potatoes and lightly brown them. Remove and set
aside.
Add the cauliflower florets to the skillet and cooked
until slightly softened and lightly browed. Control the heat as needed so
that the cauliflower does not brown too quickly.
Add the onion and cook for 3 to 4 minutes.
Add the ginger and cook for one minute.
7. Stir in the tomatoes, mix well, and cook for 5
minutes.
8. Add the coriander, cumin, turmeric, chili, salt, and
pepper and stir well.
9. Turn the heat down, cover with a tight-fitting lid,
and cook for 8–10 minutes or until the potatoes and cauliflower are tender
but not mushy. Remove from the heat and place in a serving dish.
