Prep time: 10 minutes
Cooking time: 10 minutes
Serves 5.
Another easy and quick recipe that many may already know. As with any Indian recipe, every family will have their own cooking method, and keeping tradition alive, I learnt this recipe from my mother.
Ingredients
Cauliflower florets -half a head
Potatoes (cubed) - 5
Roasted and ground cumin -2 tsp
Roasted and ground coriander - 2 tsp
Chili powder -1 tsp (to taste)
Turmeric - 1 tsp
Asafetida - 1/4 tsp
Oil - 2 tbs
Crisco/Dalda- 1 tsp
Salt -to taste
A few sprigs of coriander/cilantro
Note: To reduce/increase the SPICINESS, decrease/increase the amount of chili powder.
Procedure
1. Add oil to a saucepan on medium heat. Add turmeric and asafetida to the oil. If you are okay with using Crisco/Dalda, you may add that in this step.
2. Add cubed potatoes. Cover and let cook for a while till potatoes start to go soft and brown.
3. Add cauliflower florets, place cover back on and let cook. The florets do reduce in size somewhat as they cook.
4. After a few minutes, add the ground cumin, coriander, and chili powder. Stir and cover -turn the gas to low. Add salt last.
5. Tada! Add chopped coriander/cilantro, and you are done!
