Ingredients
- 2 medium yellow fleshed potatoes
- 1 medium onion
- 2 medium tomatoes
- 1 cauliflower
- 2 tbsp Canola Oil
- 3 tbsp jarred ginger and garlic paste
- 1 tsp cumin seeds
- 2 tsp garam masala spice
- 1 tsp chili powder
- 1 tsp turmeric
- 3 tsp salt
- 1/2 tsp black pepper
- 1 pkg Cilantro, chopped
Method
Step 1
Cut (unpeeled) potatoes into ½ in. (1 cm) dice (3 cups/750 mL). Finely dice the onion. Remove and discard leaves and core from cauliflower; chop into 1 in. (2.5 cm) florets (7 cups/1.75 L). Cut tomatoes into ½ in. (1 cm) dice (2 cups/500 mL). Set veggies aside.Step 2
Heat the oil in a large heavy-bottomed saucepan (with lid) over medium-high heat. Stir in the ginger and garlic paste and cumin seeds, cooking until the seeds crackle and pop, about 1 min. Stir in the reserved potatoes and onions. Cover and cook, stirring occasionally, until the potatoes are golden and onions are softened, about 8 min. Stir in the garam masala, chili powder, turmeric, salt and pepper to coat.Step 3
Mix in the reserved diced tomatoes and 1/3 cup (75 mL) water. Add the cauliflower florets overtop; cover and steam cauliflower until tender-crisp, about 7 min., or to desired tenderness. Gently stir to coat cauliflower with the spicing. Taste and adjust seasonings, if needed. Garnish with chopped cilantro.