Name: Cauliflower with Potatoes (Phool gobi aur aloo ki bhaji)
Yield: Serves 4–6
Cuisine: Indian
Ingredients: 1 teaspoon salt; freshly ground black pepper; ½ teaspoon roasted cumin seeds, ground; 225 g/8 oz waxy potatoes; 1 medium-sized cauliflower (you need 450 g/1 lb of florets); 1 teaspoon cumin seeds; 5 tablespoons vegetable oil; ½ teaspoon ground coriander seeds; 1 teaspoon ground cumin seeds; ¾ teaspoon cayenne pepper; ¼ teaspoon ground turmeric; ½–1 fresh, hot green chilli, very finely chopped

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

This is the kind of comforting ‘homey’ dish that most North Indians enjoy. It has no sauce and is generally eaten with a bread. I like to serve it with Shahi korma or Tandoori-style chicken.

Ingredients

225 g/8 oz waxy potatoes
1 medium-sized cauliflower (you need

Asia
India
Side dish
Vegan
Gluten-free

Method

Boil the potatoes in their jackets and allow them to cool completely. (Day-old cooked potatoes that have been refrigerated work very well for this dish.) Peel the potatoes and cut them into 2cm/¾ inch dice.
Break up the cauliflower into chunky florets, about 4cm/1½ inches across at the head and about 4cm/1½ inches long. Soak the florets in a bowl of water for 3

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Ingredients

Method

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