Recipe
Why make it
A dry, gently spiced curry of potato and cauliflower with cumin, turmeric and fresh ginger. Easy to make in one pan and good with hot roti for a weekday lunch.
Serves 4
+ 7 more in the full recipe
Step 1 of 8
Soak the cauliflower florets in a bowl of cold salted water for 5 minutes, then drain well. Pat the potatoes and florets fairly dry so they fry rather than steam.
Step 2 of 8
Heat the oil in a large lidded pan over medium heat. Add the cumin seeds and let them sizzle for 20 to 30 seconds until fragrant.
Step 3 of 8
Add the onion and fry for 6 to 7 minutes, stirring often, until soft and light golden.
Step 4 of 8
Stir in the ginger-garlic paste and cook for 1 minute until the raw smell goes.
Step 5 of 8
Add the tomatoes, coriander, turmeric, chilli powder and salt. Cook for 5 minutes, mashing the tomatoes with the spoon, until the masala is thick and the oil separates at the edges.
The last 3 steps are in the full recipe.
Cook’s tip
Do not add water at the start. The vegetables cook in their own steam, which keeps the curry dry and the cauliflower firm.
Ready to cook?
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