This vegetarian recipe is so easy to make and super tasty. It’s best eaten with rice or Indian bread and a raita (a condiment based with yoghurt and cucumbers for example) and fresh mint relish.
Ingredients:
225g potatoes
75ml peanut oil
5ml ground cumin
5ml ground coriander
1.5ml ground turmeric
1.5ml cayenne pepper
1 fresh chilli, seeded and finely chopped (preferably green)
1 medium head of cauliflower, broken up into smaller florets
5ml cumin seeds
2 garlic cloves, shredded
15-30ml fresh coriander
salt
Method:
Cook your potatoes in the skins in boiling water with salt. They should be just tender so leave them on for a bout 20 minutes. Drain them and when they are cool peel and cut them into 2.5cm cubes.
Heat 45ml of the oil in a wok or frying pan. When the oil is hot add the cumin, coriander, turmeric, cayenne pepper and chilli. Mix them all together and allow the spices to sizzle for a few seconds.
Add the cauliflower florets with about 60ml of water. Cook the mixture over a medium heat, stirring continuously for six to eight minutes. Add the potato cubes and stir-fry everything for a further two to three minutes. Season the vegetables with salt and then remove the wok or pan from the heat.
Heat the remaining oil in a small frying pan and when it gets hot add the cumin seeds and garlic. Cook the mixture until lightly browned and then pour it over the vegetables.
Sprinkle with the chopped coriander and serve.
For the raita:
Fry cumin and black mustard in a pan and mix this in with some plain yoghurt. You can also add some cayenne pepper, mint, coriander and raw vegetables such as cucumber, carrot of onions. There are a number of ways to make the popular Indian sauce, so you can search online for the one that sounds the best to you.
Jade Scully is a copywriter excited about writing copy and stories, blogging about the world and editing. She currently and regularly publishes her stories on a number of blogs. Jade loves animals and hopes to begin writing copy for the animal rescue charity TEARS as her contribution to the cause.
