Ingredients
- 2 teaspoons gingerroot, grated (peeled)
- 1 clove garlic, minced
- 1 tablespoon ground coriander
- 1/4 teaspoon turmeric
- 1 cup water, divided
- 2 tablespoons oil (peanut oil)
- 1 serrano pepper, large (stem end removed and diced remove seeds if you want it milder)
- 1 teaspoon cumin seeds
- 1 1/2 to 1 1/4 pound cauliflower (1 small head, cut into small florets)
- 1 russet potato (peeled and cut into 1/2-inch cubes similar size to cauliflower)
- Salt, to taste
- 2 tablespoons fresh cilantro leaves, minced (to garnish)
How to Make
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Step 1: Mix the ginger, garlic, coriander, turmeric, and 1/2 cup water in a small bowl. This is the wet masala. Set aside.
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Step 2: In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the Serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.
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Step 3: Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.
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Step 4: Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water.
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Step 5: 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.
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Step 6: Garnish with cilantro and serve.
We hope you enjoy this recipe!
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