Ingredients
1c chopped onion
2" minced ginger, 4 minced garlic cloves
8T* corn, peanut, or olive oil
2 boiling potatoes (12 oz) boiled, peeled, cut to 1.5x1x1"
5c cauliflower florets, trimmed to slightly bigger than pots.
big pinch asefetida (hing),
.5t cumin seeds
1t ground coriander, .5t ea. gr. cumin, turmeric, cayenne
1c grated tomatoes
1.5t salt (more to taste)
3-4 hot green chiles whole, with many small slits (optional)
chopped fresh coriander, black pepper, garam marsala to taste
possible additions with curry mix: .5t mustard seed and 1t brown sugar
Preparation
Blend onion, ginger, garlic smooth with 4T water Combine ground cumin, coriander, turmeric, cayenne Fry cauliflower & potatoes over medium-high heat *Strain and leave only 1T oil, store or toss rest of oil Add asafetida 10 secs, cumin seeds 20 secs, onion mix 3 mins. Add curry mix (cumin, coriander, etc.) for 1 min. Add tomatoes, cook 2 minutes Add back cauliflower & potatoes, chiles, salt, & 2.5T water Stir, cover, simmer 2-5 minutes
add coriander, black pepper, garam marsala to taste, or offer with meal
