Cauliflower with potato

4 servings

Ingredients

Quantity Ingredient
225 grams Potatoes
1 medium Cauliflower; 450g florets
5 tablespoons Vegetable oil
1 teaspoon Whole cumin seeds
1½ teaspoon Ground roast cumin
½ teaspoon Ground coriander seeds
¼ teaspoon Turmeric
¼ teaspoon Ground chillies
1 Green chilli, fresh; chopped
1 teaspoon Salt
Ground black pepper

Directions

Boil the potatoes in their jackets and let them cool completely. (Day old cooked potatoes that have been refrigerated work very well for this dish) Peel the potatoes and cut them into 2 cms dice.

Break up the cauliflower into chunky flowerets, around 4 cms across at the head, and around 4 cms in length. soak the florets 30 mins in water then blanch 4 minutes and refresh. Drain.

Heat the oil in a large preferably non stick frying pan over moderate heat. When good and hot, add the whole cummin seeds and let them sizzle 3-4 seconds. now put in the well drained cauliflower florets and stir fry for about 2 minutes. Let the caulflower brown in spots. Cover, turn heat to low and simmer for around 4-6 minutes or until the cauliflower is almost done but still "al dente". Put in the diced potatoes, and other ingredients. Stir gently to mix. Continue to cook uncovered on low heat for another 3 minutes or until potatoes are heated through. Stir gently as you do so. Correct seasoning and serve.

From "Madhur Jaffrey's Indian Cookery" MMed & Typed by Ian Hoare Submitted By IAN HOARE On 10-31-95

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