This comforting concoction of potatoes and cauliflower is one of my all-time favorite Indian dishes. Parboiling the potatoes ahead of time ensures that both the potatoes and the cauliflower are perfectly tender—not mushy—in the finished dish.
|1 1/2||pounds||white potatoes, par-boiled and cooled*|
|1||medium head||culiflower, cut into florets|
|1||2-inch piece||ginger, grated|
|1||cup||canned chopped tomatoes, undrained**|
|1/4||teaspoon||freshly ground black pepper|
|*Select firm white potatoes or Yukon Gold for this dish. Do not use Idaho potatoes, which will become mushy.** Use canned tomatoes from Modena, Italy or Pomi brand tomatoes found in supermarkets. Their flavor is superb!|