Chez G

Braised Spicy Cauliflower with Potatoes

Recipe from The Best of India – A Cookbook, Balraj Khanna, CollinsPublishersSanFrancisco, 1993. ISBN 0-00-255223-X

Ingredients

• 5 Tablespoons vegetable oil
• 1 Tablespoon cumin seeds
• 3 garlic cloves, minced
• 1 fresh hot green chili, seeded and thinly sliced
• One 2-inch piece fresh ginger, peeled & cut into very thin slivers
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 medium cauliflower, trimmed & cut into florets
• 1 teaspoon salt
• 1 large potato, peeled and cut into 1 inch cubes
• 1 teaspoon garam masala
• 1/4 cup finely chopped fresh coriander, for garnish
• 2 tomatoes, thinly sliced for garnish

Directions

In a large saucepan, heat the oil over high heat until very hot but not smoking. Add the cumin seeds and cook, stirring constantly, 5 minutes, or until fragrant. Stir in the chili powder, ground coriander, turmeric, cauliflower, and salt, and cook, covered, 10 minutes. Gently stir in the potatoes and 1 to 2 teaspoons water to prevent the mixture from sticking. Cook, covered, 20 minutes.

To serve, sprinkle with the garam masala and garnish with the coriander and tomatoes, Serves 4.

Generally, I add sliced onion and one more potato when making this dish, in the manner below — Chris