Cauliflower & Potato curry

Cauliflower & Potato curry

(Alu Gobi)

Cauliflower holds a special place in the Indian heart, especially since it is a seasonal vegetable to be prized in the all-to-short winter months.

Ingredients:

1 lb. cauliflower florets

2 onions chopped fine

1 tsp. ginger paste

1 tsp. garlic paste

1 tsp. turmeric

1 tsp. chilli powder

1 tsp. cumin powder

1 tsp. coriander powder

1 large potato, cooked and cubed

1 tsp. salt or to taste

Cilantro/coriander leaves

1 tbsp. oil

Method:

Heat oil in a non-stick frying pan and (or skillet) fry the onions, ginger and garlic, chopped

cilantro/coriander together with cumin and coriander powders for five minutes. Add potato,

cauliflower florets, turmeric and chilli powders and salt together with half a cup of lukewarm

water and cook on medium low heat for fifteen minutes. Mix well to ensure that the  vegetables blend with the spices. Be careful not to over cook the cauliflower. Garnish with

cilantro/coriander leaves.