A classic North Indian dish, made of cauliflower and potatoes, with all the tasty spices, but very little (2 Tbsp!) liquid. This recipe is derived from a BBC Good Food recipe. When first making this, it seems impossible that it would cook with so little liquid, but be patient and keep a watchful eye on this. The heat must be quite low to make sure that the cauliflower florets at the bottom of the pot don't burn.
2 Tbsp vegetable oil
1/2 onion, finely chopped
1" piece of ginger root, peeled and grated
2 garlic cloves, finely chopped
1 tomato, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp sea salt
1 small green chili, seeds removed and finely sliced (optional)
1 small head of cauliflower, cut into florets
1 potato, peeled and cut into small cubes (or 1/2 lb baby potatoes)
2 Tbsp water
1 tsp fresh lemon juice
To serve: Handful of fresh cilantro/coriander, chopped, fresh green chili, thinly sliced
Heat the oil in a medium-sized stockpot. Gently sauté the onion, garlic and ginger for 5 minutes until soft. Add the tomato, spices, salt and chili (if using) and cook for another minute. Toss in the cauliflower, potato and water.
Cover and let simmer on a low heat for 30-40 minutes, until soft – but not mushy. Make sure to toss occasionally, for even cooking and to prevent burning.
Spritz with fresh lemon juice and generously garnish with coriander, and more chili (if using) to serve.