“This dish is a staple in my household. We usually eat this dish with daal and roti or paratha (flatbreads).” –Damini Mohan, Mini Kitchen
| 2 T | ghee/ butter or any neutral oil |
| 1 T | ginger (finely diced) |
| 1 T | garlic (finely diced) |
| 1 | jalapeño (medium, de-seeded if you don’t like the heat) |
| 1 t | paprika |
| 1 t | cumin powder |
| 1 t | fenugreek seeds, powdered (these seeds get bitter very fast, so powdering is the safest way of using them) |
| 1 t | turmeric powder |
| ½ t | black pepper |
| 2 | potatoes (medium, diced in ½-inch sections) |
| 1 | cauliflower (medium, cut the florets, dice the stem in ½-inch sections) |
| cilantro or mint, juice of ½ lime for garnish |
In a thick-bottomed pan or wok, heat the ghee over medium heat.
Once the ghee is warm, add ginger, garlic, jalapeño and saute to release the flavours in the oil. Add the dry spices, then immediately add the potatoes. Mix. Add half the salt. Let the potatoes cook low and slow. Once the potatoes are semi-softened, add diced cauliflower stems. Once both the potatoes and cauliflower stems are softened, add the cauliflower florets and mix. We usually like the cauliflower crunchy so we cook it for around 5 minutes but roast the cauliflower as per your liking. Finish with the remainder of salt, lime juice and cilantro.