Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Cauliflower |
| 4 \N | Potatoes |
| ¼ cup | Oil |
| 1 teaspoon | Cumin seeds |
| \N \N | Ginger, fresh, 1\" |
| 3 \N | Garlic cloves |
| ¾ teaspoon | Turmeric |
| 1 teaspoon | Red Chili Powder |
| 3 \N | Tomatoes |
| 1 teaspoon | Garam Masala |
| 2 teaspoons | Coriander powder |
Cut cauliflower into flowerets. Cube potatoes. Heat oil and saute cumin seeds for about a minute. Add garlic and ginger, stir and add potatoes. Bhoona, add turmeric and chili powder, and bhoona again.
Add tomatoes and simmer for about 5 minutes. Add cauliflower and high heat for about a minutes. Lower heat, cover and let simmer for about 15 minutes. Curry should be damp-dry.