Ingredients
- 4 Tbsp neutral oil
- 1 tsp cumin seed
- 1/2 tsp nigella seeds
- 350 g waxy potatoes, cut into rough 2.5 cm dice
- 1 medium cauliflower, cut into florets and chunks of stalk slightly larger than the potato
- 1 yellow onion, finely sliced
- 4 garlic cloves, crushed
- 1 Tbsp grated ginger
- 1 tin tin of plum tomatoes, roughly chopped, or 5 chopped fresh tomatoes and 1 tbsp tomato puree
- 2 tsp coriander seeds, toasted in a dry pan and ground
- 1/2 - 1 tsp medium chili powder
- 1/2 tsp turmeric
- 2-4 small green chillies, slit along their length
- 1 tsp salt
- 1 tsp garam masala
- juice of 1/2 a lime
- small bunch of fresh coriander, chopped
Instructions
Heat the oil in a wide, lidded pan over a medium-high heat. When it’s hot, add the cumin and nigella seeds and cook for a few seconds util they pop, then add the potatoes and sauté until golden. Scoop out with a slotted spoon and repeat with the cauliflower, then scoop this out into a separate bowl.
Turn the heat down to medium-low, add a little more oil if necessary, and add the onion. Cook until soft and golden but not brown, then stir in the garlic and ginger and cook for a couple of minutes. Tip in the tomatoes, ground coriander, chilli and turmeric and cook, stirring regularly, until the oil begins to pool around the side of the pan.
Add the potatoes back in along with the fresh chillies and salt, bring to a simmer, turn down the heat, cover and cook for five minutes. Add the cauliflower and a good splash of water, cover and cook until both are tender, stirring occasionally to make sure it doesn’t stick, and adding more water if necessary.
Take off the heat, stir in the methi and garam masala and leave for 10 minutes, then stir in the lime juice and fresh coriander before serving – Usmani recommends pairing it with “plain basmati, naan, paratha or brioche buns, and a pickle or chutney”.
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