2 tablespoons olive oil
1 teaspoon cumin seeds
½ teaspoon fennel seeds
½ teaspoon coriander seeds
2-inch piece of fresh ginger, peeled and chopped
1 pound red potatoes, chopped in ½ inch cubes
1 medium head cauliﬂower, cut into ﬂorets
½ teaspoon ground cumin
½ teaspoon turmeric
2 fresh green chilies, deseeded and chopped
½ teaspoon salt
½ cup chopped cilantro
- Heat the olive oil in a large frying pan or wok over medium heat. Add the cumin seeds, fennel seeds, and coriander seeds and cook, stirring, for 2 minutes until they begin to brown.
- Add the chopped ginger and cook, stirring, for 1 minute. Add the potatoes and stir well. Cover and let cook for 10 minutes, stirring a few times to check and adjust the heat. Potatoes should begin to brown and soften, and stick to the bottom of the pan.
- Add the cauliﬂower, ground cumin, turmeric, fresh chilies, and salt, and stir well. Then cover and cook for 15 minutes, stirring and scraping the bottom of the pan every few minutes.
- Turn oﬀ heat and sprinkle with chopped cilantro before serving.
An Oldways recipe, courtesy Caroline Sluyter
Total Fat: 8g
Saturated Fat: 1g
Sugar: 5g (Added Sugar: 0g)