- ½
lb Potatoes
- 1 LB Cauliflower
florets
- 5 tbsp Vegetable
oil
- 1 tsp Whole
cumin seeds
- 1 tsp Ground
cumin
- ½
tsp Coriander seeds,ground
- ¼
tsp Turmeric,ground
- ¼
tsp Cayenne pepper
- ½
fresh green chilli,chopped finely
- ½
tsp Roasted cumin seeds-ground
- 1 tsp Salt
- Pepper to
taste
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- Boil the
potatoes in their jackets and allow them to cool completely. (Day
old cooked potatoes that have been refrigerated work very well.)
- Peel the
potatoes and cut them into 3/4 inch dice.
- Break up
the cauliflower into chunky florets about 1½ inches across
at the head and about 1½ inches long.
- Soak the
florets in a bowl of water for 30 minutes.
- Drain. Heat
the oil an a large (preferably non-stick) frying pan over a medium
flame When hot,put in the whole cumin seeds. Let the seeds sizzle
for 3-4 seconds
- Now put in
the cauliflower and stir it about for 2 minutes. Let the cauliflower
brown in spots. Cover, turn heat to low and simmer for about 4-6
minutes or until cauliflower is almost done but still has a hint
of crispness to it.
- Put in the
diced potatoes, ground cumin, coriander, turmeric,cayenne, green
chilli,ground roast cumin, salt, and some black pepper.
- Stir gently
to mix. Continue to cook uncovered on low heat for another 3 minutes
or until potatoes are heated through.
- Stir gently
as you do so.
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