From inthekitchenwithkath.com
(Adapted from Raghavan Iyer’s recipe in Indian Cooking Unfolded)
Serves 4
1 small head of cauliflower (about 1 pound)
2 slices fresh ginger (each about the size of a quarter; no need to peel)
2 fresh green serrano chiles
2 teaspoons ground cumin
1 teaspoon Kosher or sea salt
½ teaspoon ground turmeric
2 medium Yukon Gold potatoes (10 – 12 ounces total weight)
2 tablespoons oil
1 teaspoon black or yellow mustard seeds
½ cup water
2 tablespoons finely chopped fresh cilantro leaves and tender stems (optional)
1. Separate the cauliflower into florets. Put the florets in a large bowl. Cut the core and ribs into thin slices and set aside.
2. Slice the ginger into thin slices.
3. Cut the stems off of the chiles and slice them into thin strips. Do not discard the seeds.
4. Measure the cumin, salt, and turmeric into a small bowl so they’re all set to go when you need them.
5. Peel the potatoes and cut them into 1-inch cubes. Add the potatoes to the cauliflower florets in the bowl.
6. Using a large skillet that has a lid, heat the oil over medium-high heat. When the oil is hot and shimmering, add the mustard seeds and put the lid on the skillet. The seeds will start popping like popcorn.
7. After the mustard seeds stop popping (in about 30 seconds), add the reserved cauliflower slices, the ginger and the chiles. Reduce heat to medium and cook, stirring, for 3 – 4 minutes.
8. Add the potatoes, cauliflower florets, cumin, salt, and turmeric to the skillet. Cook, stirring, for 2 – 3 minutes.
9. Stir in the half cup of water. Reduce heat to medium-low, cover and cook for another 10 – 12 minutes, or until the potatoes and cauliflower is tender.
10. Serve, garnished with the cilantro, if desired.