Cauliflower and Potato Sabzi with Spices
1 head cauliflower (about 1 1/2 pounds)
2 tablespoons canola oil, divided (You can use less if you need and it will be fine)
2 baking potatoes, peeled, halved lengthwise, and sliced (about 1 3/4 pounds)
2 teaspoons cumin seeds
4 garlic cloves, minced
1/3 cup water
1/3 cup tomato puree
3 tablespoons chopped peeled fresh ginger
1 1/2 teaspoons salt
3/4 teaspoon ground turmeric
1/2 teaspoon ground red pepper
1/3 cup chopped fresh cilantro
1 teaspoon Garam Masala
Separate cauliflower into florets to measure 4 cups, reserving stems. Cut stems into thin slices to measure 1 cup. Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat. Add potatoes, cumin seeds, and garlic; stir-fry for 6 minutes or until potatoes are crisp-tender. Stir in water and next 5 ingredients (water through pepper). Add the cauliflower florets and stems, stirring well; cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Uncover, and drizzle with 1 1/2 teaspoons oil, cilantro, and Garam Masala, mixing well.
1 head cauliflower (about 1 1/2 pounds)
2 tablespoons canola oil, divided (You can use less if you need and it will be fine)
2 baking potatoes, peeled, halved lengthwise, and sliced (about 1 3/4 pounds)
2 teaspoons cumin seeds
4 garlic cloves, minced
1/3 cup water
1/3 cup tomato puree
3 tablespoons chopped peeled fresh ginger
1 1/2 teaspoons salt
3/4 teaspoon ground turmeric
1/2 teaspoon ground red pepper
1/3 cup chopped fresh cilantro
1 teaspoon Garam Masala
Separate cauliflower into florets to measure 4 cups, reserving stems. Cut stems into thin slices to measure 1 cup. Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat. Add potatoes, cumin seeds, and garlic; stir-fry for 6 minutes or until potatoes are crisp-tender. Stir in water and next 5 ingredients (water through pepper). Add the cauliflower florets and stems, stirring well; cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Uncover, and drizzle with 1 1/2 teaspoons oil, cilantro, and Garam Masala, mixing well.
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