Ingredients
- 1 cauliflower cut into 3/4"-wide florets
- 1 1/4 lb potato yukon gold, cut into 1/2" cubes
- 5 tbsp vegetable oil
- 1/2 tsp cumin seeds
- 3/4 tsp salt
- 1 onion medium, finely chopped
- 2 clove garlic finely chopped
- 2 tsp green chili minced, including seeds
- 2 tsp fresh ginger minced
- 1 tsp cumin
- 1/2 tsp ground coriander
- 1/4 tsp tumeric
- 1/4 tsp cayenne
- 1/2 cup water
Servings: servings
Instructions
- Put oven rack in upper third of oven and place a shallow baking pan on rack.
- Preheat oven to 475F
- Toss cauliflower and potatoes together in a bowl with 3 tbsp oil, cumin seeds, and 1/4 tsp salt.
- Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes
- While vegetables are roasting, cook onion, garlic, chili pepper, and ginger in remaining 2 tbsp oil over moderate heat, stirring frequently, until very soft and beginning to turn golden, about 8-10 minutes.
- Add cumin, coriander, tumeric, cayenne, and remaining 1/2 tsp salt.
- Cook for 2 minutes, stirring constantly
- Stir in water, scraping up any brown bits from bottom of skillet
- Stir in roasted vegetables
- Cook, covered, stirring occasionally, for 5 minutes
Recipe Notes
Source: Gourmet, February 2004