Ingredients:
- 1 large Cauliflower, cut into florets
- 2-3 medium Potatoes, peeled and cut into wedges
- 8 tbsp Veg oil
- 3 medium Onions, finely chopped
- 5cm piece of Ginger, grated
- 2 medium Tomatoes, finely chopped
- 1 Green chilli, finely chopped
- 1/2 tsp Turmeric
- 1/2 tsp Ground coriander
- 1/2 tsp Salt
- 1/2 tsp Garam masala
- A grating of nutmeg
- 1/2 tsp Ground roasted cumin seeds
Method:
Heat the oil in a wok or large frying pan over a medium heat. When hot add the potatoes and fry until they are medium brown and just barely cooked through. Remove with a slotted spoon and drain on kitchen paper.
Put the florets into the same oil and fry until golden and just barely cooked through. Remove with a slotted spoon and drain on kitchen paper.
Remove all but 3 tbsp of the oil from the pan. Add the onions and stir until they are light brown. Add ginger and continue to fry until the onions are medium brown. Add tomatoes and keep frying until they turn soft and darker and the oil seems to separate from the sauce.
Add the chilli, turmeric, coriander and salt. Stir and fry for a minute.
Add the potatoes and cauliflower. Stir to mix and sprinkle over a tablespoon of water. Cover, reduce heat and cook gently for 3-5 minutes or until the vegetables are tender. Uncover and add garam masala, nutmeg and cumin seeds. Mix through and serve.