Ingredients
- 140g onion, peeled and chopped
- 5cm fresh ginger, peeled and chopped
- 4 cloves garlic, peeled and chopped
- 8 tbsp groundnut oil
- 2 good-sized boiling potatoes, par boiled for 5 minutes, cooled and cut into1 inch pieces
- 450g cauliflower florets, cut slightly bigger than the potato pieces, steamed for 5 minutes
- a generous pinch of asafetida
- 1/2 tsp whole cumin seeds
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp cayenne pepper
- 240g tinned chopped tomato
- 1 tsp salt
- 3 or 4 fresh, hot green chillies (such as bird’s eye), whole but with small slits cut in each)
Method
Blend the onions, ginger, garlic and 4 tbsp water to make a smooth paste. Heat the oil in a large lidded pan. And the par-cooked potato and cauliflower. Fry, stirring, until they are lightly browned. Remove with a slotted spoon and set aside. Remove all but 3 tbsp of the oil. Put in the asafetida, then a second later the cumin seeds. A few seconds later put in the onion mixture. Stir and fry for 3 or 4 minutes. Put in the ground spices. Stir for a minute, then add the tomato and cook, stirring, for 2 minutes. Add the cauliflower and potato, 600ml water, salt and the chillies. Stir to mix, bring to a simmer, cover, and cook on a low heat until the cauliflower softens (10 to 20 minutes).
Nutritional Information
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 179.1
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 456.6 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 5.0 g
- Protein: 3.8 g
