Adapted from
2 cups of cut cauliflower (cut into small florets)
2 medium potatoes (cubed into bite sized pieces)
1 small onion, sliced
1/2 inch shredded fresh ginger
3 tsp ground coriander
1/4 tsp turmeric
1/4 tsp cayenne
3 T water
3 T oil
1/2 teaspoon cumin seeds
2 green chilis (optional)
2 bay leaves
1 tsp salt
2 tsp of chopped cilantro
1/4 cup water, as needed

  1. In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 T of water to make a paste.
  2. Heat oil in a pan on medium high heat. Test the heat by adding one cumin seed to the oil – if the seed cracks right away, the oil is ready. Add the cumin seeds. 
  3. After the seeds crack, add the bay leaves and green chilies. Stir for a few seconds. Add the spice paste and stir for a minute.
  4. Reduce the heat to medium. Add your sliced onion and allow to soften. 
  5. Add cauliflower, potatoes, 2 T of water and salt. Combine everything in the pan thoroughly. 
  6. Cover and let cook on medium heat for about 15 to 20 minutes until the vegetables are tender, stirring gently every 3 to 4 minutes.
  7. Add the fresh cilantro. Mix everything and cover for a minute. Serve with deliciousness.

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