Cauliflower and potato, based on my mother’s recipe. My mum uses the leaves of the cauliflower for extra flavour, which are chopped up into small pieces.
- 1 cauliflower, around 800g, broken into small florets. Chop the leaves into small pieces.
- 1 medium onion, around 200g, peeled and chopped.
- Two medium potatoes, around 450g, peeled and chopped into 2cm dice.
- Two large tomatoes, about 300g, finely chopped or blended.
- 5 tablespoons of cooking oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 15g garlic, chopped or grated
- 25g ginger, chopped or grated
- ¼ teaspoon fennel seeds
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- ½ teaspoon chili powder
- ¾ teaspoon turmeric
- ¼ teaspoon ground cumin seeds
- 1½ teaspoons ground coriander seeds
- Basmati rice.
- Put on the basmati rice to cook.
- Heat the cooking oil in a large pot over a medium heat until warm.
- Add the cumin seeds and mustard seeds and cook until they crackle and pop.
- Add the chopped onions and cook for about 5 minutes until the onions are soft.
- Add the ginger and garlic and cook for about 3 minutes, until aroma is evident.
- Add chopped tomatoes and fennel seeds, ground black pepper, salt, chili powder, turmeric, ground cumin and ground coriander.
- Cook down for about 5 minutes.
- Add the chopped potatoes and the cauliflower florets and leaves.
- Turn heat to medium low and put a lid on the pan.
- Cook for 10 minutes.
- Stir, and cook for another 10 minutes.
- Check for salt, adding another ¼ or ½ teaspoon if required.
- Taste a cube of potato to check for it being cooked and soft. If not, cook for a further five minutes with lid on.
- Serve with basmati rice.
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