by Katherine Deumling
Fragrant, light yet complex, this Indian dish is beloved far and wide and varies from cook to cook. Scale it up or down or vary the ratios as needed. Just be sure to use plenty of garlic and ginger.
Serves 4-6
2 tablespoons oil
1 tablespoon minced, fresh ginger
4 cloves garlic, minced
2 large potatoes (about 1 lb), diced
2 teaspoons garam masala
1/2 teaspoon turmeric
1/4 – 1/2 teaspoon red chili powder
1 1/2 teaspoon salt
1 medium cauliflower, including core and leaves if attached, cut into bite-sized pieces
2 cups fresh or canned, diced tomatoes
1/2 cup cilantro leaves and stems, finely chopped
Naan or rice for serving
Heat the oil in a large skillet over medium-high heat. Add the garlic and ginger and cook stirring often for just a minute or two until just starting to color. Add the potatoes, garam masala, turmeric, chili powder and salt and mix well. Cook for another couple of minutes until the spices are fragrant. Add the cauliflower and tomatoes and incorporate well. Cover the skillet and bring to a simmer and then turn down to medium and simmer for about 30 minutes until the vegetables are tender but not mushy. Stir in the cilantro, taste and adjust with salt if needed. Serve warm with Naan or rice.
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