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Ingredients
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potatoes - 250g
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garlic - 2 cloves, cut into shreds
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fresh green chili - 1, seeded and
chopped
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ground turmeric - 1 tsp
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ground cumin - 2 tsp
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ground coriander - 2 tsp
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cayenne pepper - 1 tsp
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medium cauliflower - 1, broken up into
florets
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cumin seeds - 2 tsp
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salt
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peanut oil - 6 tbsp
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fresh coriander - 2 tbsp, chopped, to
garnish
Method
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Cook the potatoes in boiling
salted water for 25 minutes until just tender. Drain and cool.
Peel and cut into small cubes.
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Heat 3 tbsp oil in a pan, add in
the turmeric, cumin, chili, coriander, and cayenne pepper,
sizzle the spice for few seconds.
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Add the cauliflower and 4 tbsp
water, cook over medium heat, stirring for 10 minutes. Then add
in the potatoes and stir-fry for few minutes.
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Season with salt, remove the pan
fro heat.
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Heat the remaining oil in another
pan, cook the garlic and cumin seeds until lightly browned. Pour
the mixture over the vegetables, sprinkle with chopped coriander
and serve hot. Serves 4.
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