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.
| 6 | tablespoons | vegetable oil |
| 1 1/2 | pounds | white potatoes, par-boiled and cooled* |
| 1 | medium head | culiflower, cut into florets |
| 1 | medium | onion, minced |
| 1 | 2-inch piece | ginger, grated |
| 1 | cup | canned chopped tomatoes, undrained** |
| 1 1/2 | teaspoons | coriander |
| 1/2 | teaspoon | ground cumin |
| 1/2 | teaspoon | ground turmeric |
| 1/2 | teaspoon | chili powder |
| 1 | teaspoon | salt |
| 1/4 | teaspoon | freshly ground black pepper |
| ~ | cilantro, chopped |
| *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! |
1. Cool and cut the par-boiled potatoes in half and then quarter them.
2. Heat the oil in a medium, heavy-bottomed skillet until just below smoking.
3. Add the potatoes and lightly brown them. Remove and set aside.
4. Add the cauliflower florets to the skillet and cooked until slightly softened and lightly browed. Control the heat as needed so that the cauliflower does not brown too quickly.
5. Add the onion and cook for 3 to 4 minutes.
6. Add the ginger and cook for one minute.
7. Stir in the tomatoes, mix well, and cook for 5 minutes.
8. Add the coriander, cumin, turmeric, chili, salt, and pepper and stir well.
9. Turn the heat down, cover with a tight-fitting lid, and cook for 8–10 minutes or until the potatoes and cauliflower are tender but not mushy. Remove from the heat and place in a serving dish.
10. Chop the cilantro and sprinkle it on top.
