- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 15 minutes
- Effort: easy
- 4 tbsp vegetable oil
- 1½ tsp cumin seeds
- 2-3 green chillies, whole, pierced with the tip of a knife
- 25 g ginger, peeled and cut into fine matchsticks
- 1 tbsp ground coriander
- ¾ tsp ground turmeric
- ¾ g garam masala
- 1 tsp chilli powder, optional
- 400 g cauliflower, cut into 3cm/1in florets
- 250 g potatoes, peeled and cut into 3cm/1in chunks
- 1½ tsp dried mango powder, or 1 tomato, cut into wedges
- A handful of chopped coriander
1. Heat the oil in a large non-stick pan or wok. Add the cumin seeds and cook until they darken and release their aromas, around 20 seconds. Add the green chillies and ginger and cook for 2-3 minutes, or until the ginger starts to colour.
2. Stir in the ground coriander, ground cumin, ground turmeric, garam masala and chilli powder. Cook, stirring frequently, for 1-2 minutes before adding the cauliflower and potatoes. If the mixture is too dry, add a few tablespoons of water. (If using tomatoes in place of dried mango powder, add to the pan along with the cauliflower and potato.)
3. Stir well, cover with a lid and cook gently over a medium heat for 15 minutes, or until the cauliflower and potato are tender.
4. Stir in the dried mango powder, if using, followed by the chopped coriander. Serve with Indian bread.
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