I got the recipe for this side dish from a recipe book (Cooking for Today. One Pot. Parragon Publishing) and adapted it to my taste. The original was meant to be very spicy, as it included 4 dried chillies. The dish itself is very flavory and works well with any type of meat (maybe except fish). You’ll need: 4 red potatoes, 1/2 cauliflower (flowerets), 1 onion, garlic, and a range of spices like turmeric, cumin, gingerroot (I used ginger powder, which the recipe explicitly warned against, but it worked well in the end), paprika, salt and pepper.
- Soak cauliflower flowerets in cold water for 30 minutes. Meanwhile, peel and cut potatoes into cubes. Slice the onion and set aside.
- In a wide pan, heat some oil and add some cumin (the recipe said white cumin seeds, i used powdered cumin). Mix thoroughly and after 1 minute, add the onion. Cook for 3-5 minutes (or until onion becomes translucent). Remember to mix constantly.
- Add ginger, garlic, paprika, salt and turmeric and cook for 1-2 minutes.
- Add potatoes and cauliflower, mix well and add 2/3 cup water. Cover and simmer until the veggies are tender, adding more water if needed.