A dry Indian stir-fry featuring turmeric-stained cauliflower and potatoes with ginger and cumin.
Hands-free mode with voice commands & timers
No ratings yet
Wash the cauliflower florets and potato cubes thoroughly, then pat them completely dry with a kitchen towel to ensure they crisp up.
Heat the oil in a large heavy-bottomed pan or kadai over medium heat until shimmering.
Add the cumin seeds and let them sizzle for 30 seconds until fragrant, then add the julienned ginger and green chilies.
Add the potatoes and sauté for 3-4 minutes until they start to develop a light golden crust on the edges.
Add the cauliflower florets, turmeric, and salt; toss well to coat every piece in the yellow spice and oil.
Cover the pan with a tight-fitting lid and cook on low heat for 10-12 minutes, stirring occasionally until the vegetables are fork-tender.
Remove the lid, sprinkle in the coriander powder and red chili powder, and stir-fry on medium-high heat for 2 minutes to evaporate excess moisture.
Turn off the heat, sprinkle with garam masala and fresh cilantro, and let it rest covered for 2 minutes before serving.
