Cauliflower And Potatoes

Cauliflower and Potatoes are cooked together throughout India and there are many recipes, styles and variations for this combination. The one featured here is one which I make quite often . This could be fancy enough for a party or just simply as one of the courses for a regular meal.

Ingredients:

1. Cauliflower, cut in florets- 18 oz/500 gms

2. Potatoes, peeled & cubed - 9 oz/250 gms

3. Onions, finely chopped - 9 oz/250 gms

4. Tomatoes, chopped - 2

5. Ginger - julienned - 2"

6. Oil - 1 tbsp

Seasonings:
7. Cumin Seeds - 1 tsp

8. Turmeric powder - 1/2 tsp

9. Cayenne pepper - 1/2 tsp ( or more as per personal choice - more for more heat)

10. Coriander powder - 2 tsp

11. Cumin powder - 3/4 tsp

12. Garam Masala - 3/4 tsp

13. Salt - 1 to 2 tsp

14. Cilantro - a few sprigs for garnish

Method:

1. In a large skillet or wok, heat oil. Add in the onions and saute till the onions begin to caramelize ( turn brown if using white onions or turn pink if using red onion).

2. Add in half the ginger and the tomatoes . Saute till the tomatoes turn mushy and it looks like one big mixture - the masala. Saute till the you see bubbles at the sides of the masala. This is actually the oil separating out from the mixture.

3. Add in a few drops of water and turmeric powder, cayenne pepper, coriander powder , cumin powder, half of the garam masala and salt. Saute till it starts drying out and a fragrant aroma starts wafting.( If the masala starts sticking to the pan, add a few drops of water)

4. Add in the potatoes and mix well. Add in about 1/4 cup of water. Cover and simmer till the potatoes are 3/4th cooked. If the potatoes haven't cooked and the water has dried out, add in a little more water.

5. Add in the cauliflower florets and the remaining ginger and mix well. Cover and simmer for about 5 minutes. Uncover the skillet/pan and check the cauliflower. The cauliflower should be just cooked through and should have a little crunch.

6. Check the seasonings and adjust accordingly.

7. Before serving, sprinkle the remaining garam masala and stir.

8. Garnish with cilantro/coriander leaves and serve.

This could be made as a dry preparation which could be eaten with rice, roti, chapati, naan, dinner rolls etc. The variations to this are endless - with garlic, without ginger and garlic, without onions, with more potatoes etc....

This could be made ahead and kept. Be sure to not fully cook the cauliflower. So, when it is reheated, it cooks through at that time and doesn't become mushy.