In India cauliflower is harvested during the winter months. The nation ranks second in the production of this vegetable, so this recipe is extremely popular. It is usually featured in dishes that contain little sauce and is often served alongside a lentil dish.
¼ cup vegetable oil
1 teaspoon brown mustard seeds
1 ¼ pounds waxy potatoes, peeled and cut into 1 inch pieces (about 4 cups)
1-inch piece gingerroot, peeled and chopped
4 garlic cloves, chopped
2 green chilies , chopped
1 onion, chopped
½ teaspoon salt
1 teaspoon turmeric
¼ teaspoon garam masala
1 teaspoon ground cumin
1 ½ pounds cauliflower florets
A few cilantro leaves
Heat the oil in a saucepan over medium heat. Add the mustard seeds and stir 3 0 seconds, or until the seeds start to boil. Don’t burn
Add the potatoes, increase the heat to medium high and continue stirring 6 minutes, or until the edges turn brown. Bring 1 ¼ cups water to a boil while the potatoes cook.
Cover the pan and simmer 9 to 10 minutes until the potatoes and cauliflower are tender
Stir in the garam masala and sprinkle with the cilantro.
Cuisine Writer
