Potatoes and Cauliflower combination is been a favorite pair in indian regional cooking. Each region makes such interesting versions, though it takes no effort to make these two taste good. Serve it along with some hot Khadi and some phulka's and enjoy a delicious meal.

Serves: 4 persons
Cooking time: 30 minutes
Preparation Time: 15 minutes

Ingredients

• 2 cups of cubed potatoes
• 1 cauliflower (about 15-20 florets)
• 1 teaspoon chopped ginger
• 1/4 cup freshly pureed tomatoes
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 2 cardamom pods
• ¼ teaspoon chilli powder
• 2 tablespoons chopped coriander leaves
• 2 tablespoons Vegetable/Sunflower oil
• Salt to taste

Method

Heat oil in a wok/frying pan; add cumin seeds, ginger,  cardamom pods. Allow the cumin to crackle.

Add tomatoes, cauliflower florets, potatoes, salt , chilli powder, turmeric powder, garam masala and 1/4 cup of water, simmer for 15 - 20 minutes until the vegetables are cooked and tender, gently stirring occationaly .

Garnish with chopped coriander and serve hot with phulka's or any other indian bread of your choice.

Note: you can make it into a gravy form, by adding more of the tomato puree, a little cream or milk and water for an alternative taste. Addition of milk or cream gives a curry like flavor. Alternatively, try adding fresh yogurt as well, adjust proportins to suit your taste.