Recipe: Serves 8
It's probably one of the most loved dishes of all. It's a simple vegetarian dish that can be served on its own or as a side dish with lentils. The most important thing to remember is never to add any water to the dish and always to cook on medium/low heat.
Ingredients:
| Tadka | 300 grams (1 pack) |
| Cauliflower | 1 medium, cored and cut into florets |
| Potatoes | 2 medium, peeled and diced into 1-inch pieces |
| Oil | 2 tbsp |
| Cumin Seeds | 1 tsp |
| Green Chilli | 1, finely diced (optional) |
| Salt | 1/2 tsp or to taste |
| Cilantro | to garnish |
Method:
- Heat the oil in a wide pan on medium heat. (See tips.)
- Once the oil is warm, add cumin seeds. Do not let them burn. Cook for 30 to 40 seconds.
- Add Tadka and cook for 30 seconds. Now add all the chopped cauliflower and potatoes to the pot. Mix well. Turn the heat to medium/low.
- Cover and stir every 7 minutes gently. Cook until the potatoes and cauliflower are cooked thoroughly and evenly coated with masala. This process will take 35 to 40 minutes.
- Once cooked, garnish with chilli and cilantro. Serve with roti.
Tips: Using a wide pan helps with even cooking without overcrowding. Do not use small deep pots.
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