This popular aromatic North Indian curry is easy to make and delicious served with basmati rice or naan.
Ingredients
- 2 tablespoons vegetable oil
- 1 cup yellow onion, diced
- 1 pound cauliflower, cut into bite-sized florets
- 1 pound potatoes, peeled and cut into bite-sized cubes
- 1/2 cup water
- 1/4 pound tomatoes, diced (about 1/2 cup)
- 1 tablespoon jalapeno, seeded and minced
- 1 tablespoon fresh garlic, minced
- 1 tablespoon fresh ginger, peeled and minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 2 tablespoon fresh cilantro, minced
- Salt and pepper to taste
Preparation
- In a large saucepan or a skillet with a lid, heat the vegetable oil over medium-high heat. Saute the onion for a few minutes and add the jalapeno, garlic, ginger, cumin and turmeric along with a pinch of salt. Saute for 1-2 more minutes.
- Add the potatoes, tomatoes and the water, cover, and simmer 6-8 minutes.
- Add the cauliflower, cover the pot and simmer another 20 minutes until the vegetables are tender. Stir in the garam masala and cilantro and season with salt and pepper.
- Serve with rice or naan.
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