Ready in: 45mins

Serves: 4-6

Units: US

Ingredients

• 1 head cauliflower (flowerets cut into 1/2 inch pieces)
• 2 medium boiling potatoes (3/4lb, cut into ½ inch cubes)
• 1 tablespoon vegetable oil
• 1⁄2 teaspoon fenugreek seeds
• 1 teaspoon fennel seed
• 1 teaspoon whole cumin seed
• 1 -2 dried hot red chili pepper
• 3⁄4 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1⁄8 teaspoon ground pepper
• 1 teaspoon garam masala

Directions

• Heat the oil in a large 12 to 14 inch skillet.
• When the oil is smoking, scatter in the fenugreek, fennel, cumin and red peppers.
• Stir once and add the cauliflower and potatoes.
• Stir lightly until coated with spices and oil.
• Turn heat down to medium.
• Add turmeric, ground coriander, salt and pepper.
• Sauté for 8–10 minutes.
• Add ¼ cup water and cover immediately.
• Turn heat very low and steam vegetables for 7-10 minutes (until tender).
• Sprinkle the garam masala over the vegetables, stir once and serve.