2 cloves garlic, crushed
1 thumb sized piece ginger, finely shredded
1 tbsp sunflower oil
1 tsp cumin seeds
1/2 tsp ground turmeric
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp cayenne pepper
550g cubed potatoes (medium size cubes)
700g cauliflower florets (large florets broken or cut to a medium size)
1 teaspoon salt or to taste
3 tomatoes, roughly chopped
15g fresh Coriander, roughly chopped
serve with warm Naan breads, yogurt and salad
Place the oil in a large heavy based pan, over a medium heat.
When hot add the cumin seeds and mix for half a minute.
Add ginger, garlic and mix for a minute.
Next add the coriander, cumin and cayenne pepper and mix for a few seconds. Add potatoes and cook covered for 2 minutes. Then add turmeric and cauliflower and 100ml water, mix and continue.
Cover and cook potatoes and cauliflower on low heat for 10-15 minutes until they are just about getting tender. Stir every 5 minutes or so and make sure the vegetables are not sticking to the base of the pan. Add salt and peas and a few drops of oil. Mix gently. Cover and cook on low for another 5 minutes or so until the vegetables are tender to your preference. Finally stir through the chopped tomatoes. Leave to warm for a minute or so before scattering freshly chopped coriander over the top.