This one is a cracker! The process may seem a bit laborious but the result is definitely worth it!
Serves 4
- 4 tbsp coconut, or other oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 2 large baking potatoes or equivalent amount of waxy potatoes, cut into rough 2.5cm cubes
- 1 medium cauliflower, cut into florets
- 1 yellow onion, finely sliced
- 4 garlic cloves, crushed
- 1 tbsp chopped or grated ginger
- 1 tin of chopped tomatoes
- 2 tsp coriander powder
- ½-1 tsp dry chilli flakes
- 1 tsp turmeric
- 2-4 small green finger chillies, slit along their length
- 1 tsp salt
- 1 tsp Fenureek powder
- 1 tsp garam masala
- Juice of ½ a lime
- Small bunch of fresh coriander, chopped
Method
Heat the oil in a large pan (one with a lid) and add the mustard seeds and the cumin. Fry for a minute or two then add the potatoes. Sauté until slightly browned and remove to a plate. Do the same for the cauliflower then remove it to a separate plate. Add a bit of oil if necessary and fry the onion until soft and slightly browned.
Do the same for the cauliflower then remove it to a separate plate. Add a bit of oil if necessary and fry the onion until soft and slightly browned.
Add the garlic and ginger and fry for another couple of minutes.
Add the tomatoes, the coriander, the chilli and the turmeric. Stir well and cook for 4 or 5 minutes, stirring.
Add the potatoes, the salt, the finger chillies and simmer, covered, for 5 minutes, then add the cauliflower, a good splash of water, cover and cook until potatoes and cauliflower are tender, adding water if it becomes too dry and starts sticking.
When it is cooked, turn the fire off, add the garam masala, the fenugreek, the lime and the coriander, stir, cover, and let rest for five or ten minutes.
Serve with brown basmati rice or chapati!