Potato spears and cauliflower flowerets are browned in spices over strong heat to bring out their rich, deep flavors and are then gently cooked to tenderness with tomatoes. Neither dry nor wet, this dish has a succulent, moist texture that is somewhere in between. You can vary the flavor with tomatoes, using green, Italian plum or ripe reds. This typically North Indian vegetable mixture is almost always served with flatbread. Simple chapatis or pooris are the Vedic favorites, but it is equally delicious with whole grain toast. It can be served anytime, from Sunday breakfast to late-night dinner, accompanied by a dal dish and yogurt salad.
Preparation time: 5 minutes Cooking time: 30 minutes Serves: 5 or 6
Ingredients
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2 hot green chilies, stemmed, seeded and cut lengthwise into long slivers (or as desired)
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0.5-inch (1.5 cm) piece of scraped fresh ginger root, cut into thin julienne
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1 tsp (5 ml) cumin seeds
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0.5 tsp (2 ml) black mustard seeds
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4 tbsp (60 ml) ghee or a mixture of vegetable oil and unsalted butter
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3 medium-sized potatoes (about 1 lb / 16 oz / 455 g), peeled and cut into spears 2.5 x 0.5 x 0.5 inches (6.5 x 1.5 x 1.5 cm) long
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1 medium-sized cauliflower (about 2 lb / 32 oz / 907 g), trimmed, cored and cut into flowerets 2.5 x 0.5 x 0.5 inches (6.5 x 1.5 x 1.5 cm) long
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2 medium-sized red or green tomatoes (about 0.5 lb / 8 oz / 230 g), quartered
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0.5 tsp (2 ml) turmeric
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2 tsp (10 ml) ground coriander
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0.5 tsp (2 ml) garam masala
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1 tsp (5 ml) jaggery or brown sugar
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1.25 tsp (6 ml) salt
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3 tbsp (45 ml) coarsely chopped fresh coriander or minced parsley
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Lime or lemon wedges (optional)
Instructions
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Combine the chilies, ginger, cumin seeds, and mustard seeds in a small bowl.
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Heat the ghee or oil-butter mixture in a large nonstick saucepan over moderately high heat. When it is hot but not smoking, pour in the combined seasonings and fry until the mustard seeds turn gray, sputter, and pop.
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Add the potatoes and cauliflower and stir-fry for 4–5 minutes or until the vegetables pick up a few brown spots.
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Add the tomatoes, turmeric, ground coriander, garam masala, sweetener, salt, and half of the fresh herb. Stir well to combine.
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Cover the pan, reduce the heat to low, and gently cook for 15–20 minutes, stirring occasionally, or until the vegetables are tender.
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You may want to sprinkle in a few tbsp (45 ml) of water if the vegetables stick to the bottom of the pan, but stir gently to avoid mashing or breaking them.
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Serve with the remaining fresh herb and garnish with lemon or lime wedges, if desired.
