Vij’s Cauliflower & Potato in Tomato Masala Serves 6
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Ingredients
½ Cup Cooking Oil
½ Tbsp Vij’s Himalayan Pink Salt
6 Black Cardamom Pods
1 Tbsp Cumin Seeds
¼ tsp Asafoetida (optional)
1 lbs New or Yukon Potatoes, cut into large slices
1 Medium Head Cauliflower, cut into thick florets
2 Tbsp Chopped Garlic
1 Tbsp Thinly Sliced Ginger
2 Cups Fresh Tomatoes, Chopped
1 tsp Turmeric
1 Tbsp Vij’s Coriander Powder
1 tsp Vij’s Red Chilli Powder
½ – ¾ Cup Chopped Fresh Cilantro
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How to Cook
In a large pot, combine the oil and cumin seeds. Heat on medium-high heat until the cumin sizzles for 20 seconds. Immediately add the asafoetida and allow both to sizzle for 10 seconds. Stir in the tomatoes, garlic and ginger
Reduce the heat to medium, cover and cook for 4 minutes. Stir to make sure there is still enough liquid from the tomatoes and they are not burning. Cover and cook for another 3-4 minutes
Remove the lid, stir, and add the Vij’s Coriander Powder, salt, turmeric and Vij’s Red Chilli Powder; sauté for 2 minutes. Stir in the potatoes. Reduce the heat slightly, cover and cook for 10 minutes, or until three-quaters cooked.
Add the cauliflower. Stir well, increase the heat to medium-high and cook, uncovered, for 5 minutes. Reduce the heat to medium-low, cover and cook for 5-8 minutes, or just until both vegetables are cooked. Turn off the heat and stir in the fresh cilantro.
To Serve ladle the cauliflower and potatoes into a large serving bowl or heap spoonfuls onto individual plates. Serve with love
