• 1⁄4 cup sunflower oil
  • 1 large onion, peeled and cut into small pieces
  • 1 bunch fresh coriander, separated into stalks and leaves and roughly chopped
  • 1 teaspoon chili powder
  • 1 large cauliflower, leaves removed and cut into florets
  • 4 medium diced tomatoes
  • 2 inch fresh ginger, peeled and grated
  • 2 cloves fresh garlic, chopped
  •  1 teaspoon cumin seed
  • 2 teaspoons turmeric
  • 1 teaspoon coriander powder
  • 1 teaspoon salt
  • 2 teaspoons garam masala (optional) 
  • Lemon Juice and Coriander (optional for garnish) 

What to do:

Heat  oil in a skillet, add the chopped onion and one teaspoon of cumin seeds to the oil. Let the onion brown and seeds pop. Add the spices (mix with water before adding to prevent burning) coriander stalks, and salt. Add ginger and garlic then the potatoes and cauliflower to the sauce. To prevent burning, add water. Cover and allow to simmer for twenty minutes, until potatoes are cooked, firm but soft (you know what I mean) Lastly add two teaspoons of Garam Masala and mix well. Garnish with coriander leaves and lemon juice. 


* serve with chapati and beans. 


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