Source: Flour and Spice, July 15, 2014


1/2  cup diced onion
3 1/2 cups cauliflower florets
3 cups potatoes diced into 2 cm pieces
2 tomatoes diced
3 cloves garlic crushed (1/2 tsp garlic paste)
1 heaped tsp red chilli powder
1/2 tsp turmeric
1/2 tsp coriander powder
Salt to taste (or about a heaped tsp)
1/4 cup oil
Chopped cilantro and/or green chilies for garnish


Heat oil in a large saucepan or wok – remember you have  cups of veggies and you want room to move them around. When the oil is hot add the onions and saute till the edges start turning golden brown. Add the garlic/garlic paste and stir fry for a minute, then add the spices and fry for another minutes or so. If the mixture starts to stick then add a splash of water.

Now add your vegetables and stir to coat them with the spices. Add the tomatoes, stir. Cover, bring the heat up and then drop it to low and check on it every 10 minutes. My veggies took 20 minutes to cook through. If they start to stick then add a splash of water. Once they are cooked through check for seasoning.

Adjust if necessary – you can add more red chili and more salt, but adjusting the coriander and turmeric at this point isn’t a great idea – those spices taste best in this when cooked off first. Top with cilantro and/or green chilies and eat hot with some naan.