2 1/2 Tbsp canola oil, divided
1 1/2 lbs cauliflower florets; you'll want them fairly small so they cook evenly
2 large potatoes, peeled and diced
1 cup red onion finely chopped
1 inch of ginger root, grated
3 cloves garlic, minced
1 can small diced tomatoes or equivalent fresh
1 Tbsp tomato paste
1/2 tsp Salt
1 tsp chili powder (will make a mild dish; use more if you want heat)
1/2 tsp turmeric
1 tsp whole cumin seeds
1 Tbsp ground coriander
1/4 tsp Garam Masala
3 Tbsp plain yogurt
4-5 Tbsp chopped fresh cilantro
- Heat 1 1/2 Tbsp oil in a heavy pot. Add diced potato and saute for 5 minutes on high heat.
- Add cauliflower and cumin seeds, and cook until cauliflower is little tender (5-7 minutes) Remove from the pot and set aside.
- To the same pot, add the remaining Tbsp oil, onion, ginger, and garlic. Saute until onions are lightly browned (3-4 minutes).
- Add all of the spices and cook for 30 seconds.
- Add tomatoes, tomato paste, and salt, and cook until the oil separates. (5-6 minutes on high heat.)
- Return the potatoes and cauliflower to the pot, add a half cup of water (or as needed to provide enough liquid for the vegetables to cook), cover tightly and cook until tender. (10-20 minutes depending on how big you chopped things). Check once or twice to make sure the pot hasn't dried out.
- Remove lid, add yogurt and chopped cilantro. Stir a few times so the yogurt doesn't curdle; cook until the cilantro wilts, which might take less than a minute.