This dish is one of the classics of North Indian vegetarian cuisine. It is simple to make and a delicious way to use cauliflower. You can spice the dish up as little or as much as you like – depending on your preference – just adjust the amount of cayenne you add. Asafetida is a strong smelling (some would say unpleasantly so) spice found in any Indian grocery. Once cooked, it adds a wonderfully deep garlicky flavor to all sort of dishes and is also appreciated for its digestive aiding properties.
4 servings
Ingredients:
- 3 medium potatoes, rinsed and peeled if desired
- 1 small head cauliflower (or half medium head)
- Chopped cilantro (optional)
- 1 tsp cumin seeds
- 1 tsp ground cumin
- 1 pinch or more cayenne pepper
- 3/4 Tbsp ground coriander
- ½ tsp turmeric
- ½ tsp salt (or to taste)
- 1 large pinch asafetida (optional)
- 1 Tbsp olive or canola oil (or more if needed)
Method:
- Cube potatoes into ¾ inch pieces.
- Separate tiny flower heads of cauliflower into about 1 inch pieces. Rinse well.
- Warm oil in a sauté pan over medium heat.
- Toast cumin seeds and asafetida, if using, in oil until fragrant (30 seconds or so).
- Add potatoes to pan and toss around to coat with oil, and making sure spices don’t stick to bottom of the pan.
- Saute for 5-10 minutes.
- Add cauliflower and remaining spices, and stir well.
- Saute for 5 more minutes, then add about ¼-½ cup water to pan.
- Cover and cook over medium low heat. Stir occasionally, and add more water as necessary to prevent vegetables from sticking to pan.
- Cook until potatoes are fork tender. Taste and add more salt if necessary.
- Add chopped cilantro as a garnish just before serving.
