One small head of cauliflower, about 1.5 quarts, chopped into even, bite-sized pieces
One medium sized potato, peeled, cooked and chopped into small chunks
1 tbsp canola oil
A pinch of asafoetida (hing)
1/4 tsp turmeric
1/2 tsp cumin seeds
1/2 tsp coriander powder
1/4 tsp cayenne powder (or to taste)
1/2 tsp amchoor
1/8 tsp garam masala
1/2 tsp salt
A small handful cilantro leaves, finely chopped
- Cook the cauliflower pieces. This can be done by steaming, boiling, or microwaving. I’m usually in a rush and often end up microwaving as it only takes about 3-4 minutes to cook the pieces. The ideal “cooked” cauliflower piece is tender but still has a bite to it. Play around with this to get it right – it will depend on different factors, for example, how powerful the microwave is, or how large or small one considers bite-sized to be.
- Heat the oil in a wide bottomed pan. Add the cumin seeds and allow them to sizzle and become aromatic. Add the turmeric and asafoetida.
- Immediately add the cooked cauilflower pieces and cooked potato chunks. Stir until spices evenly cover cauliflower and potato.
- Sprinkle evenly over the mixture – coriander powder, cayenne powder, amchoor, garam masala and salt. Stir thoroughly over the heat until well combined.
- Add the cilantro and stir until evenly distributed.