Phool Gobi Aaloo (spicy cauliflower and potatoes)

Trim

1 medium cauliflower

and break into small florets, ca. 1 inch. Peel

2 medium potatoes

and cut into 1" cubes. Finely chop

1" piece of fresh ginger

and roughly chop

2 ripe tomatoes (or open a 15 oz can of chopped tomatoes)

N.B. Really good substitution: about 8 oz of tomato sauce

Heat

2 T oil

in a heavy-based saucepan. Add

1/2 t cumin seeds

1/4 t nigella seeds

1/4 t mustard seeds

and cook until they start to pop -- ust a few seconds. Add

(the ginger)

Stir fry a few seconds and add

1/2 t turmeric

salt to taste

chilli powder to taste

Cook for a minute before adding

(the tomatoes)

and cook until they are slightly softened. Add

(the cauliflower)

(the potatoes)

and stir to mix and coat with spices. Reduce heat. Cover saucepan and leave ot cook for 15 minutes or until they are soft and excess moisture is absorbed. Sprinkle with

chopped coriander leaves

and serve.