- 2 tbsp Ginger-Garlic Paste (see below) or 1 tbsp garlic paste + 1 tbsp ginger paste
- 1 tbsp ground coriander
- 1 tsp cumin seeds
- 1/2 tsp ground cumin
- 1½ tsp turmeric
- 2+ cups water
- 2 tbsp peanut oil
- 1 large serrano pepper, split down the middle leaving halves attached
- 1 small head cauliflower, cut into small florets
- 2 large potatoes, peeled and cut into ½” cubes (yukon gold or russet)
- 1 tsp salt
- cilantro leaves, to garnish
- rice, to serve
- Combine Ginger-Garlic Paste/coriander/turmeric/ ½ c water in a small bowl and mix well.
- Warm the oil in a large pot over med-high. Add serrano and cook for 30 seconds. Add cumin seeds and cook another 30 seconds. Add the Ginger-Garlic mixture/½ c water. Cook until slightly thickened and darker in color (~2 minutes).
- Add potatoes. Stir to coat. Add salt and ½ c water. Cover. Cook over med for 20 min, stirring occasionally and adding more water if necessary.
- Add cauliflower and ½ c water. Recover and continue simmering (20-40 min) until vegetables are tender and sauce is thick, stirring occasionally and adding more water if necessary.
- Serve over rice, garnished with cilantro.
Ginger Garlic Paste
- 1/2 c garlic cloves
- 1/2 c ginger
- 1/4 cup canola oil
- Peel garlic. Peel and slice ginger.
- Combine all ingredients in a small food processor. Blend until mostly smooth.
