Pakistani potatoes and cauliflower

Ingredients

• 2 tsp (10 mL) vegetable oil 1 large onion, cut into thin slices
• 2 plum (Roma) tomatoes, peeled and chopped 2 green chili peppers, seeded and chopped
• 1½ tsp (7.5 mL) hot pepper flakes
• 1 tsp (5 mL) nigella seeds
• ½ tsp (2.5 mL) salt
• ¼ tsp (1 mL) ground turmeric
• 1 cup (250 mL) chopped peeled red-skinned potatoes
• ¼ cup (60 mL) water (optional) 6 cups (1.5 L) cauliflower florets
• 1 tsp (5 mL) freshly squeezed lemon juice
• 1 piece gingerroot (2 inch/5 cm) thinly sliced
• 2 tbsp (30 mL) chopped fresh cilantro

Instructions

1. In a large skillet, heat oil over medium heat.
2. Add onions and cook, stirring for about 5 minutes or until translucent.
3. Add tomatoes, green chilies, hot pepper flakes, nigella seeds, salt, and turmeric; cook, stirring, for 5 minutes.
4. Add potato and cook, stirring, for 3 to 4 minutes, adding 2 tbsp (25 mL) water if mixture is sticking to pan.
5. Reduce heat to low, cover and cook for about 10 minutes or until potatoes are starting to get tender.
6. Stir in cauliflower, cover and increase heat to medium. Cook, stirring occasionally and adding another 2 tbsp (25 mL) water if mixture is sticking, for 20 minutes or until potato and cauliflower are tender.
7. Remove from heat and stir in lemon juice.
8. Serve garnished with ginger and cilantro.

Notes

When cooking with oil, be sure to heat it well before adding the other ingredients; otherwise, they may simply absorb the oil, which can cause sticking and burning.

This is a recipe from www.robertrose.ca