You can make many variations of this dish, I recommend having a play with it changing things to your taste and give yourself some variety.
I tend to cook this dish as vegan (with oil) and will add variation by adding coconut milk.
You can also make this Sathvick, by removing the onion and replace with a little additional ginger.
As most Indian vegetable and lentil dishes this is also gluten free. Remember if you have any leftovers it keeps in the fridge and reheats beautifully.
Ingredients for serving 4-6 (the size of your cauliflower will determine how many you feed)
- Add your oil, set the pan at a slow heat this is the secret to good tasting Indian cooking, this recipe is pretty idot proof, just keep your heat low and you can't go wrong. Add your cumin seeds and black mustard seeds, when they begin to crackle add your onion.
- Cook the onion till it is light brown and then add your ginger and chilli, stirring frequently.
- Continue to cook this till the ginger is brown too, if the ginger starts to stick to the pan just add a couple of tea spoons of water and stir until it comes free.
- Once the mix is caramel coloured, add your dry spices and salt and tomatoes/coconut milk, you have now made your base (masala). You can cook this without the tomatoes or coconut milk and it is still yummy.
- Add you cauliflower and potatoes and combine the masala and vegetables, cover and cook on a medium heat for about 10mins until the dish starts to bubble and you can see the cauliflower starting to cook. You want to turn the veg but be very gentle so that you son't end up smashing it up.
- Uncover the dish and cook for a further 10mins until the potatoes are cooked through. I test this by stabbing a potatoes with a sharp knife or skewer, if it goes in without effort then you know it is cooked.
- Add the chopped coriander and serve as a main or side dish with roti, naan, or rice of your choice. And enjoy!