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2 tablespoons vegetable oil
1 teaspoon whole cumin seeds
1 teaspoon minced garlic
1 teaspoon ginger paste or minced fresh ginger
2 medium potatoes, peeled and cubed
1 1/2 cups chopped tomatoes with their juices
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon garam masala
Salt to taste
1 pound cauliflower, chopped into florets
1 teaspoon chopped fresh cilantro
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1) Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste or minced ginger. Cook about 1 minute, stirring constantly, until garlic is lightly browned. Add the potatoes and tomatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover pan and continue cooking 5 minutes, stirring occasionally. Add the cauliflower and cilantro to the pan. Reduce heat to low and cover. Simmer for 10 minutes, stirring occasionally, or until potatoes and cauliflower are tender. Let cool, then refrigerate until time to pack.
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