• Be3ac4f10fdc2b203f06a44531eb9a36

Indian Cauliflower And Potato

This is one to remind you of the good old days.

Prep
Cook
Serves 4people
Ingredients
2
tbsp Ginger-Garlic paste, recipe below
1
tbsp ground coriander
1/4
tsp turmeric
1
cup water, divided
2
tbsp peanut oil
1
large pepper, split down the middle
1
tsp cumin seeds
1
small head cauliflower, cut into small florets
1
potato, peeled and cut into 1/2-inch cubes
kosher salt
2
tbsp freshly minced coriander leaves, to garnish
ginger garlic paste
1/2
cup garlic, whole
1/2
cup fresh ginger, peeled and cut into 1/2 inch slices
1/4
cup canola oil
Directions
1.
To make the garlic-ginger paste: Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste. Save what you don’t use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It’s a delicious addition to marinades, pasta sauces or stir fry sauces.
2.
Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.
3.
In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the pepper, wait 30 seconds, and then add the cumin seeds and wait until they’re done spluttering.
4.
Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the sides of the masala, about 2 minutes.
5.
Add the cauliflower and potatoes, stirring to coat the vegetables with the masala.
6.
Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes.
7.
Garnish with coriander and serve with chicken.

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