1 small cauliflower weighing about 700g (1 Ib 8oz), stalk removed, cut into small florets
2 medium onions, peeled and finely chopped
2 medium red potatoes, peeled, rinsed and dried, cut in three lengthways, then cut into 1cm (1/2 in) dice
2 ripe extra large tomatoes, skinned and finely chopped to a pulp
6 tablespoons groundnut or other flavourless oil
2 cloves garlic, peeled and crushed 1 level teaspoon ground turmeric
1 heaped teaspoon ground coriander
1 heaped teaspoon ground cumin
1/2 level teaspoon garam masala
1 x 15g pack fresh coriander, roughly chopped, to garnish
11/2 level teaspoons salt freshly ground black pepper
You will also need
a large, deep,lidded frying pan.
What to do:
Heat 4 tablespoons of oil in the frying pan. When the oil is hot but not smoking, add the diced potatoes and fry them for about 7 minutes, or until they are golden all over. Remove them with a slotted spoon and drain on crumpled kitchen paper. Put the cauliflower florets into the same oil and fry them for about 6 minutes; they should colour a little but be barely cooked. Remove with a slotted spoon and drain on kitchen paper.
Next add the remaining oil and the onions to the pan and cook for 5 minutes, until they are soft and slightly golden. Add the garlic and stir-fry for a minute before adding all the spices except the garam masala. Stir the spices well and, after a minute or so, add the chopped tomatoes. Add 100ml (3 1/2 fl oz) hot water and let the mixture come up to the boil. Reduce the heat so the mixture is simmering and put the potatoes and cauliflower back in the pan, add the garam masala and season with the salt and pepper. Put a lid on and cook for 6 minutes or so, or until the potatoes and cauliflower are just cooked. Remove the lid, stir well, sprinkle over the chopped coriander and serve. This is delicious eaten with warm naan bread.
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