Ingredients
Printable version of recipe here.
450g russet potatoes, peeled and cut into cubes
450g cauliflower, cut into small-medium sized florets
400g canned diced tomatoes
200g frozen peas
5-6 inches long ginger, finely chopped
4 large garlic cloves, finely chopped
2 teaspoons garam masala
1/4 teaspoon ground turmeric
Salt
Bunch of coriander leaves, chopped
2 tablespoons canola oil or ghee
Method
In a large skillet heat the ghee or canola oil over medium heat. Add the chopped garlic and ginger and gently stir-fry until they begin to turn golden, approx. 1 minute.
Lower the heat, add the potatoes, garam masala, turmeric and a pinch of salt. Carry on stir-frying until the spices cook and begin to smell fragrant – approx. 2-3 minutes.
Add the cauliflower and toss to incorporated with the spices, then pour in the diced tomatoes. Stir once or twice, cover and allow to simmer over a medium heat for approx. 30-35 minutes. Stir occasionally. The vegetables should be tender but still firm.
Add the peas about 10 minutes before the cooking time is completed and gently stir
Sprinkle with coriander leaves and serve with hot rotis or naans.
Kitchen Tips:
Once you have cut your potatoes into cubes, place them in a bowl of cold water. This will prevent the potatoes from turning brown. When you are ready to use, drain the water and pat dry with a few paper towels.
Need for speed: use a bag of frozen cauliflower florets instead. Do not thaw them just add them to the skillet and proceed as directed.
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