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Ingredients
|
Quantity
|
|
Potatoes
|
½ pound
|
|
Cauliflower
|
1
|
|
Vegetable oil
|
5 tbsp
|
|
Cumin seed
|
1 tsp
|
|
Ground cumin
|
1 tsp
|
|
Coriander
|
½ tsp
|
|
Ground turmeric
|
¼ tsp
|
|
Cayenne pepper
|
¼ tsp
|
|
Green chilli – chopped
|
1
|
|
Ground cumin – roasted
|
1/2tsp
|
|
Salt
|
1 tsp
|
|
Freshly ground black pepper
|
|
Boil the potatoes in their jackets and allow them to cool
completely. (Day-old cooked potatoes that have been refrigerated work very well
for this dish.) Peel the potatoes and cut them into 3/4 inch (2cm) dice.
Break up the cauliflower into chunky flowerets, about 1-1/2 inches
(4cm) across at the head and about 1-1/2 inches (4cm) long. Soak the flowerets
in a bowl of water for 30 minutes. Drain.
Heat the oil in 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 the heat to low and simmer for
about 4-6 minutes or until the cauliflower is almost done but still has a hint
of crispness left. Put in the diced potatoes, ground cumin, coriander,
turmeric, cayenne, green chilli, ground roasted 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.
