Spiced cauliflower and potato. A vegan, gluten free indian side
- * 1 potato, peeled and cube
- * 1 small head cauliflower,
- * 1 tsp cumin seed
- * 2-3 green chillie, finely chopped
- * 1/4 tsp turmeric powder
- * 1/4 cup chopped cilantro
- * 2 tbsp vegetable oil
- * 1 1/2 cup finely chopped onion
- * 1 tsp finely chopped ginger
- * 1 tomato, finely chopped
- * 1 tbsp kasoori methi (dried fenugreek leaf optional)
- * 1 tsp amchoor (dry mango powder)
- * salt, to taste
- * fresh cilantro coriander leaf, chopped
- Put the chopped potato and cauliflower in a pot of water, and wash well. When ready to add to the cooked masala, drain the water out and add the potatoes and cauliflower. You can also fry them in a little oil before adding it to the cooked masala.
- In a large enough pot or wok, add oil and let heat over medium high heat. Add the cumin seeds and let the seeds sizzle.
- Add the chopped onions and cook till translucent. I generally add ½ tsp of salt during this stage, so that onion weeps and the moisture prevents the onion from burning. This is a trick that I learnt from a friend’s mom who told me by doing so you can get away with using little oil.
- Add the green chillies and ginger and cook till the raw ginger smell cooks away- a minute or so.
- Add the turmeric and cook for 30 seconds or so.
- Add the chopped tomato and cook on medium low heat for 18-20 minutes. If required add a tbsp of water after a few minutes to prevent the masala from sticking. Cook till oil separates.
- Add the drained cauliflower and potatoes and coat the vegetables with the cooked masala. Season with salt and add the chopped cilantro. Cover and let cook on medium low for 10-15 minutes or till the potatoes and cauliflower are cooked.
- Remove lid, and add the amchoor powder, fresh cilantro leaves and dried fenugreek leaves (kasoori methi). Mix, check seasoning and take off heat. Serve warm with roti, or any other flatbread.