• ¾ lbs. boiling potatoes
    • 2 lbs. cauliflower
    • 6 tbsp vegetable oil
    • ¼ tsp whole fenugreek seeds
    • 1 tsp whole fennel seeds
    • 1 tsp cumin seeds
    • 2 whole dried hot red chili peppers
    • ¾ tsp ground turmeric
    • 1 tsp ground coriander
    • 1 tsp salt
    • tsp freshly ground pepper
    • ¼ cup water
    • 1 tsp garam masala


1. Discard leaves and coarse stem of cauliflower. Break head into 2-inch long flowerets. Now cut each floweret lengthwise into very slim flowerets, with the heads never wider than 1/2 inch. Soak in cold water for half an hour.
2. Peel the potatoes. Cut them into dice, about 1/2 x 1/2 x 1/3 inch. Soak in a bowl of cold water for half an hour.
3. Drain cauliflower and potatoes and dry them in a dish towel. Heat oil in a large 12- to 14-inch skillet over high heat. When the oil is smoking, scatter in the fenugreek seeds, the fennel seeds, the cumin seeds,and the red peppers. Stir once and quickly add the cauliflower and the potatoes. Stir again and turn the heat to medium. Sprinkle the turmeric, coriander, salt, and pepper over the vegetables and sauté them for about 8 to 10 minutes. Now add 1/4 cup water and cover immediately. Turn heat to very low and steam vegetables gently about 7 to 10 minutes or until vegetables are tender. Sprinkle the garam masala over the vegetables, stir once, and serve.




Madhur Jaffrey


4 servings




Asian : Southern : Indian



preparation times

• Start to finish: 1 Hour 15 Minutes