Servings: 4
Ingredients
- 400 g cauliflower (cut into florets) cut into florets
- 250 g potatoes (peeled and cut into chunks) peeled and cut into chunks
- 2 tablespoons oil (plus more if needed) plus more if needed
- 1 pinch asafoetida (optional) optional
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon ground turmeric ground
- 1 teaspoon ground coriander ground
- 1/4 teaspoon red chili powder (or less, to taste) ground (or less, to taste)
- 1/4 teaspoon dried mango powder (amchur)
- 1 teaspoon salt (or to taste) or to taste
- 1 teaspoon garam masala
- 1 tablespoon dried fenugreek leaves (kasuri methi)
- ginger (grated, to taste) grated (a little, to taste)
- green chili (minced, to taste) thinly sliced (a little, to taste)
- 1 tablespoon fresh cilantro (chopped, plus more for serving) chopped (plus a little more for serving)
- 3 tablespoons water (plus 1 to 2 tablespoons more if needed) plus 1 to 2 tablespoons if needed
Procédé
Preparation
- Trim the cauliflower, cut it into small florets, and soak the florets in warm salted water for 5 minutes.400 g cauliflower (cut into florets)
- Rinse the cauliflower thoroughly and drain well.
- Peel the potatoes and cut them into chunks.250 g potatoes (peeled and cut into chunks)
Cooking
- Heat the oil in a pan or kadai.2 tablespoons oil (plus more if needed)
- Add the asafoetida and cumin seeds to the hot oil.1 pinch asafoetida (optional), 1/2 teaspoon cumin seeds
- Once the cumin is toasted, add the turmeric, ground coriander, ginger, green chili, and kasuri methi, then sauté briefly.1/2 teaspoon ground turmeric, 1 teaspoon ground coriander, ginger (grated, to taste), green chili (minced, to taste), 1 tablespoon dried fenugreek leaves (kasuri methi)
- Add the cauliflower, potatoes, red chili powder, and salt.1/4 teaspoon red chili powder (or less, to taste), 1 teaspoon salt (or to taste)
- Stir and sauté with the spices for 2 to 3 minutes.
- Add the water, cover, and simmer over low heat for 5 to 6 minutes.3 tablespoons water (plus 1 to 2 tablespoons more if needed)
- Uncover, stir, and check doneness by crushing a piece of potato with a spoon. If the potato is still firm and the mixture looks dry, add a little water, then cover again and cook for another 5 minutes.
- Uncover and check the potatoes again for doneness.
- Add the amchur, garam masala, and fresh cilantro, then mix.1/4 teaspoon dried mango powder (amchur), 1 teaspoon garam masala, 1 tablespoon fresh cilantro (chopped, plus more for serving)
- Transfer to a serving dish, garnish with a little fresh cilantro, and serve hot with parathas, naan, or chapatis.
Notes
- Soaking the cauliflower in salted water helps clean it thoroughly.
- Adjust the chili and water as it cooks, depending on how tender the potatoes are and how moist you like the finished dish.
Did you make this recipe?Tag @marcwiner on Instagram!