|
Ingredients
|
Quantity
|
|
Hot green chillies – minced
|
2
|
|
Ginger root
|
1 piece ( ½”)
|
|
Cumin seeds
|
1 tbsp
|
|
Black mustard seeds
|
1 tbsp
|
|
Ghee or oil
|
4 tbsp
|
|
Potatoes – diced
|
3 medium
|
|
Cauliflower – cut into florets
|
1 medium
|
|
Tomatoes – diced
|
2 medium
|
|
Turmeric
|
½ tsp
|
|
Coriander
|
2 tsp
|
|
Garam masala
|
½ tsp
|
|
Brown sugar (optional)
|
1 tbsp
|
|
Salt
|
1 tbsp
|
|
Coriander – coarsely chopped
|
3
tbsp
|
Combine chilies, ginger, cumin seeds and mustard seeds in a small
bowl.
Heat ghee in a large pot. When hot, add the spices. When the
mustard seeds start to pop, drop in the potatoes & cauliflower.
Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander,
garam masala, sugar, salt and half the coriander.
Mix well, cover and& gently heat for 15 minutes. If the
vegetables start to stick, add a few drops of water.
Top with remaining coriander and serve.
