We found this dish was a tasty way to serve cauliflower and simultaneously take care of the requisite starch for the meal. This recipe is in the style of northern Indian Moghul cuisine. There are several pastes and mixtures listed here; the composition for these ingredients can be found under the spice mixture category.
This recipe comes from Raghavan Iyer’s book 660 Curries on page 483.
1 lb. russet or Yukon Gold potatoes, peeled, cut into 1-inch cubes, and submerged in a bowl of cold water to prevent browning
2 tbsp canola oil
2 tbsp Ginger Paste
1 tbsp Garlic Paste
2 tsp coriander seeds, ground
2 tsp coarse kosher or sea salt
1 tsp cumin seeds, ground
1 tsp cayenne red pepper (ground)
¼ tsp ground turmeric
¼ cup Fried Onion Paste
2 tbsp tomato paste
1 lb. cauliflower, cut into 2-inch florets
1 tsp Punjabi garam masala
2 tbsp finely chopped fresh cilantro leaves and tender stems
- Drain the potatoes and pat dry with paper towels.
- Heat the oil in a large saucepan over medium heat. Add the potatoes and the ginger and garlic pastes. Cook, stirring, until the potatoes have barely browned and a thin honey-brown layer of paste coats the bottom of the pan, 8 to 10 minutes.
- Sprinkle the coriander, salt, cumin, cayenne, and turmeric over the potatoes, and stir-fry to cook the spices, about 30 seconds. Then add 1½ cups water, the Fried Onion Paste, and the tomato paste. Scrape the bottom of the pan to release the browned bits of potatoes and spices. (The potatoes themselves will not brown as much.)
- Add the cauliflower, stir once or twice, and bring to a boil. Then reduce the heat to medium-low, cover the pan, and simmer, stirring occasionally, until the potatoes and cauliflower are fork-tender, 25 to30 minutes.
- Stir in the garam masala and cilantro, and serve.