Author: Altered by Rachael Phillips
This is one of my favorite simple Indian dishes. I can whip it up in about 30-45 minutes. It’s simple, it’s delicious and I typically have the ingredients on hand in the fall/winter time.
- 2-3 Potatoes, cut into bite sized pieces
- Head of Cauliflower/Romanesco, cut into similar size of potatoes
- 1-2 Tbsp. Driftless Sunflower Oil
- 1 Tbsp. Coriander Powder
- ¼ tsp. Turmeric
- 1 c. water, divided
- 1 Tbsp garlic paste (or microplaned)
- 1 Tbsp. ginger paste (or microplaned)
- 1 “hot” pepper (Serrano, Jalapeno, or Poblano)
- 1 onion, coarsely chopped
- 1 tsp. Cumin seeds
- Start by cutting up your potatoes, cauliflower/romanesco, onions and “hot” pepper.
- Make “wet” curry mix: 1⁄2 c. water, Ginger paste, Garlic paste, Coriander powder and turmeric. Heat oil in a good sized pan (about 3 qt). When it’s shimmering (but not smoking) add cumin seeds. Saute for 30 seconds – 1 min.
- Add onions and peppers. Saute for about 1-2 minutes.
- Add wet curry. Cook for about 2-4 minutes, until it gets a little darker and slightly reduced. Now Add the potatoes and cauliflower. Mix well, coating the veggies.
- Add remaining ½ c. water and cover. Simmer for 10-15 minutes (however long is needed to cook vegetables thoroughly.).
- Uncover and let moisture cook off. This dish should be fairly dry at the end.
- Serve with Indian bread of choice. **Naan or Paratas are our favorite.**