Cauliflower and Potatoes
2 hot green chilies, minced
1 piece of ginger root (1/2”)
2 tsp panch phoron
4 tbsp ghee or oil
3 potatoes, diced
1 cauliflower in florets
2 tomatoes, diced
1 tsp coriander seed, ground
1/2 tsp turmeric
1/2 tsp garam masala
1 tsp brown sugar
1 tsp salt
3 tbsp chopped cilantro
Combine chilies, ginger and panch phoron in a small bowl. Heat ghee
in a large pot. When hot, add the spices. When the seeds start to
pop, drop in the potatoes and cauliflower. Fry for 4 minutes or so.
Add the tomatoes, coriander, turmeric, garam masala, sugar, salt &
half the chopped cilantro. Mix well, cover and gently heat for 15
minutes. If the vegetables start to stick, add a few drops of water.
Top with remaining cilantro serve.