Ingredients:
I medium cauliflower
2 small to medium potatoes (If you mainly prefer cauliflower can reduce to 1 medium potato) 1 medium tomato or 2-3 tsp tomato puree
2 tbsp oil
½ tsp mustard seeds
½ tsp cumin seeds
1 tsp salt or to taste
¼ tsp turmeric
½ tsp red chili powder
½ tsp ginger garlic paste
Recipe:
- Cut the cauliflower into small florets. The ideal way to cut cauliflower is to cut from the stem and stop cutting when you are close to the actual florets and instead just break them. First, cut off bigger florets from the main cauliflower and after that cut each floret into small bite-size florets.
- Peel and cut potatoes in similar sizes. If possible use waxy potatoes such as red potato or new potato. As if you use potatoes such as Maris piper they will break easily and will make the dish mushy.
- Heat oil in a wok or a little deep frying pan for 40-50 seconds. Add mustard and cumin seeds. Cover the pan with the lid to avoid seeds spluttering.
- Once seeds are crackled add prepared cauliflower and potatoes.
- Now add remaining spices and mix well.
- If cauliflower is fairly fresh, it will release enough water to cook without adding any extra water. If cauliflower is been sitting in your fridge for 2 weeks or so or from a shop you managed to get not so fresh, you might need little water.
- Now let it cook for about 7-8 minutes with the lid on low heat.
- Now take the lid off mix everything well. If you are adding tomatoes add them to the pan. Check on the water in the pan and how they are cooking. If there is no moisture at all add little water and cook with the lid on for another 7-8 minutes. If there is too much moisture increase the heat and let it cook without the lid.
Rasoi.Kitchen 