While traveling to Rudra Prayag, deep within the Himalayan Mountains there is a special dish that food lovers should seek out. The combination of cauliflower and potato, along with the fragrant spices, makes this dish a bevy of bursting flavors — cumin seeds, ginger, and turmeric notes amplify the plainer tastes of both vegetables, each an everyday staple in India. With all its complexities and simplicity, preparing and serving this dish is just as delightful as eating it.
Indian Cauliflower Potato Delight
From the Kitchens of the Himalayan Mountains
Gluten-Free, Vegetarian, Vegan, Tasty
Ingredients
1 cup roughly chopped potatoes
1 1/2 cups cauliflower florets
1 1/2 tbsp oil
1 tsp cumin seeds
1/4 tsp asafoetida
2 whole dry kashmiri red chilies, broken into pieces
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1 tsp finely chopped green chilies
salt to taste
1/4 tsp turmeric powder
1 tsp chili powder
1/2 tsp garam masala (A mixture of Indian Masala)
For The Garnish
a sprig of coriander
Method
1. Heat the oil in a deep non-stick kadhai (pan), and add the cumin seed and asafoetida.
2. When the seeds crackle, add the dry red chilies, ginger, garlic, and green chilies and sauté on a medium flame for a few seconds.
3. Add the potatoes, mix well and cover and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
4. Add the cauliflower, salt, and 1 tbsp of water, mix well and cover and cook on a medium flame for 5 minutes, while stirring occasionally.
5. Add the turmeric powder, chili powder, garam masala, and dried mango powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
6. Garnish with a sprig of coriander.
