The combination of potatoes and cauliflower makes this dish a favorite through generations.

Serves: 4 persons

Cooking time: 45 minutes Preparation Time: 15 minutes

Ingredients

• 4 large potatoes (about 2 cups of cubed potatoes)
• 1 cauliflower (about 15-20 florets)
• 1 cup diced onion
• 1 cup diced green bell peppers
• 1 teaspoon chopped ginger
• 1 cup diced tomatoes
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 bay leaf
• 1 teaspoon garam masala powder
• ¼ teaspoon chilli powder
• 2 tablespoons chopped coriander leaves
• 2 tablespoons Vegetable/Sunflower oil
• Salt to taste

Method

Cook Potatoes peel and cut them into cubes. See Cooking Potatoes

Heat oil in a wok/frying pan; add cumin seeds, bay leaf, ginger, onions and green bell peppers and sauté until soft and yet crisp.

Add turmeric powder, tomatoes, cauliflower florets, ¼ cup of water and salt, simmer for 10 minutes until the cauliflower is half cooked. Add the cooked potatoes, garam masala and chilli powder and simmer for another 15 minutes.

Add chopped coriander and serve hot with phulka’s .

Filed under: North Indian

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