Ingredients

• Vegetable oil 3 tbsp
• Cumin seeds 1 tsp
• Onion, finely chopped 1 small (100 g)
• Garlic, chopped 3 cloves
• Fresh ginger, grated 10 g
• Green chili, chopped 1
• Ground turmeric 1 tsp
• Ground coriander 2 tsp
• Potatoes, peeled and cut into 2 cm cubes 350 g
• Cauliflower florets 450 g
• Tomatoes, chopped 2 small (150 g)
• Salt 1 tsp
• Garam masala 1 tsp
• Fresh cilantro, chopped 10 g

Instructions

1. 1

   Heat the oil in a wide pan over medium heat, fry the cumin seeds until they sizzle, then add the onion and cook for 5 minutes until soft.

2. 2

   Add the garlic, ginger and green chili and cook for 1 minute, then stir in the turmeric and ground coriander.

3. 3

   Add the potatoes, stir to coat them with the spices and cook for 5 minutes.

4. 4

   Add the cauliflower, tomatoes, salt and 60 ml water, cover and cook over low heat for 15-20 minutes, stirring gently once or twice, until the vegetables are tender.

5. 5

   Uncover and cook over medium heat for 5 minutes so the remaining liquid evaporates and the vegetables brown lightly.

6. 6

   Sprinkle with the garam masala and cilantro and toss gently.

7. 7

   Serve hot with roti, rice or dal.