A charming, well balanced Indian recipe that combines potatoes with cauliflower, adapted from a recipe by the charming and well balanced Indian food authority Madhur Jaffrey. When you are looking for what are called black mustard seeds, remember they are brown, but don’t ask me why.
Cut cauliflower into small florets until you have around
Warm oil in frypan until hot. Add black mustard seeds and stir while they pop, then add curry leaves. Stir through, then add chilli, turmeric, coriander, cumin, salt and sugar. Cook, stirring, for 1 minute, then add drained potatoes and cauliflower, and toss well.
Add water and bring to the boil, stirring. Cover and lower heat. Cook gently for at least 15 minutes, stirring occasionally, or until potatoes are tender and dish is almost dry, just linked with the juices. Sprinkle with fresh coriander and serve with plenty of rice.
© 1998 All rights reserved. Published by Murdoch Books.