Okay, I simply love this Cauliflower with potatoes combination. (Phool gobi aur aloo ki bhaji) This is another easy to prepare dish at home and they goes really well with some curry and steamed rice. The recipe is adapted from Madhur Jaffrey's Indian Cooking.
Cauliflower With Potatoes
225 g (8 oz) Potatoes
1 Medium-Sized Cauliflower (about 450 g/ 1 lb florets)
5 Tbsp Vegetable Oil
1 tsp Cumin Seeds
1 tsp Ground Cumin
1/2 tsp Ground Coriander
1/4 tsp Ground Turmeric
1/4 tsp Cayenne Pepper
1/2 - 1 Fresh, Hot Green Chili, very finely chopped
1/2 tsp Ground, Roasted Cumin Seeds
1 tsp Sea Salt
Freshly Ground Black Pepper
Boil the potatoes and allow them to cool completely. (Day-old cooked potatoes that have been refrigerated work very well for this dish.) Peel the potatoes and cut them into 2 cm (3/4 inch) dice.
Break up the cauliflower into chunky florets, that are about 4 cm (1 1/2 inches) across at the head and about 4 cm 1 1/2 inches) long. Soak the florets in a bowl of water for 30 minutes. Drain.
Put the oil in a large, preferably non-stick, frying-pan and set over medium heat. When hot, put in the cumin seeds. Let the seeds sizzle for 3-4 seconds. Now put in the cauliflower and stir it about for 2 minutes. Let the cauliflower brown in spots. Cover, turn the heat to low and simmer for about 4-6 minutes or until the cauliflower is almost done but still has a hint of crispness left.
Put in the diced potatoes, ground cumin, coriander, turmeric, cayenne, green chili, ground roasted cumin seeds, salt and some black pepper. Stir gently to mix. Continue to cook uncovered on low heat for another 3 minutes or until the potatoes are heated through. Stir gently as you do so.