Wednesday, January 25, 2012
1 large onion, chopped
1 bunch fresh cilantro, separated into stalks and leaves and roughly chopped
1 small green chili, finely chopped(or 1 tsp chili powder)
1 large cauliflower, cut into large florets
3 large potatoes, peeled and diced
2 cans (14 oz) diced tomatoes
1 tbsp fresh ginger, peeled and grated
2 cloves garlic, chopped
1 tsp cumin seeds
2 tsp turmeric
1 tsp salt
2 tsp garam masala
Heat vegetable oil in a large saucepan. Add the chopped onion and cumin seeds to the oil. Stir together and cook until onion becomes creamy, golden and translucent.
Add cilantro, turmeric, salt, chili, ginger and garlic, and stir in tomatoes. Mix thoroughly, then add the potatoes and cauliflower plus a few tablespoons of water. Cover and simmer for twenty minutes, or until potatoes are tender. Add garam masala and stir. Serve with rice and additional chopped coriander leaves.