Makes 4 to 6 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Ingredients:
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 cup chopped onion
- 1 tablespoon grated ginger root
- 1/4 teaspoon turmeric
- 2 teaspoons coriander powder
- 1/2 teaspoon garam masala
- 1 chopped green chili, or desired amount
- Optional: 1/2 teaspoon Indian red chili powder (from Indian grocery)
- 1 teaspoon salt
- 1 pound cubed potatoes
- 1 head of cauliflower or 1 to 2 cups of cauliflower, cubed
- 1 cup peas
- 1 to 2 cups water
- 2 tablespoons chopped cilantro
Preparation:
Heat the oil on medium-high heat. Add the cumin seeds until they brown, which will take just a few seconds.
Add the onions and grated ginger root and cook on medium-high until the onions are transparent. While these are cooking, chop the potatoes and cauliflower into cubes or pieces 1 to 2 inches long.
Add the salt, turmeric, coriander powder, green chili and garam masala and stir. If you want the dish to be spicy hot, add more green chili pepper and/or add a 1/2 teaspoon of red chili powder, found at an Indian grocery, not the kind used in Texas chili.
Add the cauliflower, potatoes, peas and 1 cup of water. The water should almost cover the vegetables. Add more water if needed.
Stir the vegetables to mix with the spices. Cover and simmer on medium-low heat.
After 20 minutes, test the potatoes to see if they are tender. If they are still undercooked, continue to simmer until they are tender, checking every 5 minutes. Also check for salt and add more salt if desired.
Once the potatoes are tender, take off the lid and stir until the water has evaporated.
Remove from heat and place in the serving dish. Sprinkle with the cilantro and serve.
