(Sukha Gobi Alu Aur Mirch)
from The Indian Vegetarian, Neelam Batra
Ingredients
- 1 ½ T. vegetable oil
- 1-3 hot peppers
- ¾ t. cumin seeds
- 1 T. ground coriander
- 1 t. ground cumin
- ½ t. turmeric
- salt
- 1 head cauliflower, cut into small florets
- 1-2 medium size potatoes, cut into bite size pieces
- ½ cup finely diced sweet red pepper
- 1 T. peeled and minced fresh ginger
- ½ c. loosely packed finely chopped cilantro
- ¼ c. water
- garam masala
- chopped fresh cilantro
Directions
- Heat the oil in a large wok or saucepan over medium-high heat, then cook the peppers stirring, for 1 minute.
- Puncture the skin of the peppers to keep them from popping, but don’t slice them-they will infuse the oil with their flavor without making the dish too spicy.
- Stir in the cumin seeds, ground coriander, cumin, turmeric, and salt.
- Then add the cauliflower, potatoes, bell pepper, ginger, cilantro, and water.
- Cover the pan and cook 4 to 5 minutes, then reduce the heat to medium-low and continue cooking until the potatoes are soft, 30 to 40 minutes.
- The earlier that you remove the peppers, the less hot the final dish will be. Stir gently as necessary.
- Transfer the vegetables to a serving dish, garnish with the garam masala and cilantro, and serve hot as a side dish.
- I like to serve it with humus and pita bread and make a sandwich out of it.
This is our favorite way to use cauliflower-enjoy!
