I just ate the rest of the leftovers that I was going to have tomorrow. This is a delicious and fragrant dish, good served at room temperature as a side dish or snack, part of a picnic or a larger meal. It is good with parathas and sour lime pickle
INGREDIENTS:
- 1 cauliflower
- 2 large potatoes
- 6 tbsp rapeseed oil
- 1/4 tsp fenugreek seeds
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 2 whole hot red peppers
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp salt
- a grind of black pepper
- 1 tsp garam masala
METHOD:
- Dismember the cauliflower, reduce it to small florets, and put into a bowl of cold water
- Peel and chop the potatoes into 1 to 1.5cm cubes, and put into a bowl of cold water for half an hour.
- When you are ready to start cooking, drain the vegetables and pat dry with a teatowel
- Heat the oil in the bottom of a large frying pan or wok over a high heat. When the oil is hot put in the fenugreek, cumin, fennel and red peppers and stir once, then add the cauliflower and potatoes.
- Stir again, turn the heat to medium and add the salt, turmeric, pepper and coriander. Keep stirring from time to time and cook for around 7 minutes
- Add around 50ml water, cover and turn the heat to low, and cook for another 7 minutes.
- Sprinkle with the garam masala, stir and serve.