Spicy Potatoes and Cauliflower
This dish is simplicity itself to make and can be eaten as a main course with Indian breads or rice, a raita such as cucumber and yogurt, and a fresh mint relish.
8 ounces potatoes
5 tablespoons peanut oil
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground tumeric
¼ teaspoon cayenne pepper
1 fresh green chile, seeded and finely chopped
1 medium cauliflower, broken up into small florets
1 teaspoon cumin seeds
2 garlic cloves, cut into shreds
1-2 tablespoons cilantro, finely chopped
1. Cook the potatoes in their skins in boiling salted water for about 20 minutes, until just tender. Drain and let cool. When cool enough to handle, peel and cut into 1-inch cubes.
2. Heat 3 tablespoons of the oil in a frying pan or wok. When hot, add the ground cumin, coriander, tumeric, cayenne pepper and chile. Let the spices sizzle for a few seconds.
3. Add the cauliflower and about ¼ cup water. Cook over medium heat, stirring constantly, for 6-8 minutes. Add the potatoes and stir-fry for 2-3 minutes. Season with salt, then remove from the heat.
4. Heat the remaining oil in a small frying pan. When hot, add the cumin seeds and garlic and cook until lightly browned. Pour the mixture over the vegetables. Sprinkle with the chopped cilantro and serve at once.