This is an easy dish that I make frequently. A karhai or wok is ideal for cooking it, but a large frying pan will work as well. Serve with an Indian flatbread or rice, a dal, a raita such as Yogurt Raita with Tomatoes, Shallots, and Cucumbers, and perhaps a green vegetable. Day-old boiled and refrigerated potatoes work beautifully for this dish, but you could cook them that day and let them cool off before you dice them.
SERVES 4
FOR THE SPICE MIXTURE
• 2 teaspoons peeled and finely grated fresh ginger
• 1 teaspoon ground cumin
• 2 teaspoons ground coriander
• ¼ teaspoon ground turmeric
• ¼ teaspoon nice red chili powder, or to taste
• ½ teaspoon salt, plus more as needed
• 4 tablespoons olive or peanut oil
• ¼ teaspoon whole cumin seeds
• 4½–5 cups cauliflower florets, about 1 inch wide
• 2 medium waxy potatoes, boiled, cooled, and cut into ¾ inch dice
1. First, make the spice mixture. Simply combine all the ingredients for it in a bowl, add ¼ cup water, and mix thoroughly. Set aside.
2. Put the oil in a large karhai, wok, or frying pan and set over medium-high heat. When hot, add the cumin seeds, and a few seconds later, add the cauliflower and potatoes. Stir and cook for about 10 minutes, or until the vegetables are well browned in spots.
3. Add the spice mixture and stir-fry for 1 minute. Add another ¼ cup water, lower the heat, and cook gently, stirring now and then, for 2–5 minutes, until the vegetables are tender and the spices have amalgamated. There should be no liquid left. Taste and adjust the salt. You will probably need a bit more.
