Ingredients

Tick ingredients as you go.

• 400 g potatoes, peeled and cut into 2 cm cubes
• 500 g cauliflower, cut into small florets
• 1½ tbsp neutral oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 tsp grated ginger
• 1 tsp cumin seeds
• 1½ tsp ground coriander
• ½ tsp turmeric
• ¼–½ tsp chilli powder, to taste
• 2 medium tomatoes, chopped
• 100 ml water, plus extra as needed
• ½ tsp garam masala
• 1 tbsp lemon juice
• Salt to taste and fresh coriander to finish

Method

1. Heat the oil in a large sauté pan over medium heat. Add the cumin seeds for 30 seconds, then the onion. Cook for 5 minutes until soft.
2. Stir in the garlic and ginger for 1 minute. Add the ground coriander, turmeric and chilli, followed by the tomatoes. Cook for 3–4 minutes.
3. Add the potatoes and water, season lightly with salt and cover. Simmer for 7–8 minutes, stirring once.
4. Add the cauliflower, turn gently in the masala and cover again. Cook for 10–12 minutes until both vegetables are tender, adding a splash of water if the pan dries out.
5. Uncover and cook briefly to evaporate excess liquid. Add the garam masala, lemon juice and coriander. Taste and adjust the salt.