3 Garlic Cloves
1 Ginger Root
1 Teaspoon Cumin Seeds
2 Teaspoons Turmeric Powder
1 Teaspoon Salt
1 Teaspoon Chili Powder
2 Teaspoons Coriander
2 Teaspoons Masala
Prepare the Cauliflower by removing the leaves, separating the florets, washing and draining. Cut florets into even pieces.
Wash and peel potatoes and cut in chunks. (I prefer my potatoes unpeeled)
Wash and dice tomatoes.
Peel and chop onion.
Peel and grate ginger.
Peel and chop garlic.
Heat oil in a large saucepan, add chopped onions and cumin seeds.
Stir together and cook until onions are soft and translucent.
Add coriander (I used powder instead of fresh coriander), turmeric, chili powder, and salt.
Add tomatoes and stir onion mixture.
Add ginger and garlic and mix thoroughly.
Add potatoes and cauliflower. Add few tablespoons of water to ensure that the mixture doesn’t stick to the pan.
Ensure you cover potatoes and cauliflower with the sauce mixture.
Cover pan and allow to simmer for twenty minutes or until potatoes are cooked.
Add masala and stir.
Turn off heat, cover and leave for about 10 minutes.
Serve with White Rice.