VEGETABLES & GRAINS
2 (as entrée) or 4 (as side dish)
This version of the favorite Indian / Pakistani potato and cauliflower dish also contains tomatoes. It is great with Indian breads like naan, or with warmed pita bread.
1 medium Cauliflower, cut into small florets (3-4 cups)
2 medium or 1 large Potato, peeled and cut into ¼ inch pieces
1 medium Onion, diced
2 medium Tomatoes, chopped (or ¾ cup canned tomatoes or pureed tomatoes)
1-2 Cloves garlic, minced
2 tsp Fresh ginger, finely chopped
½ tsp Amchur
1/8 – ¼ tsp Cayenne powder
1 tsp Ground coriander
1 tsp Whole cumin seeds
½ tsp Turmeric
½ tsp Garam Masala
3-4 tsp vegetable or canola oil, divided use
½ cup Fresh cilantro, finely chopped
Heat 2 tsp oil in a large non-stick skillet. Add cauliflower and fry on medium heat for 2-3 minutes. Add potato, and cook for another 7-8 minutes until vegetables are slightly browned. Remove cauliflower and potato on top of a plate with a few layers of paper towels to drain them.
Add another 1 ½ tsp oil to the same skillet. Heat slightly and add cumin seeds. Heat until they begin to pop and crackle. Add onions, cook over medium-low heat for 2 minutes until softened.
Add garlic and ginger, and cook without browning, for 2 minutes, until softened.
Add chopped tomatoes and cook for 2 minutes more minutes, then add turmeric, cayenne, coriander and amchur. Cover the pan and cook over low heat for 2 minutes.
Add potatoes and cauliflower and mix well. Cook, covered, over medium -low heat, for 10-15 minutes, or until the vegetables are tender but not mushy. If mixture is sticking, add a tablespoon or two of water (this will be a relatively dry dish).
Remove lid, add Garam Masala and 2 TBS cilantro leaves, stir well, cover and cook for another minute or two.
Serve, garnished with the remainder of chopped cilantro.