Ingredients
- 1 tsp of mustard seeds
- 1 tsp of fennel seeds
- 1 tsp of ground cumin
- 0.5 tsp of ground coriander
- 0.5 tsp of turmeric
- 2 green chillies, finely chopped
- 2 garlic cloves, finely chopped
- 4 tomatoes, roughly chopped
- 10 g of fresh coriander, chopped
- 750 g of new potatoes, cut into bite-size pieces
- 1 tbsp of olive oil
- 1 small cauliflower, broken into florets
Method
Step 1
Bring two large saucepans of water (with a good pinch of salt) to the boil. Add the potatoes to one and the cauliflower to the other.Step 2
Cook the cauliflower for 6-8 mins until al dente. Cook the potatoes for 12-15 mins until tender.Step 3
While these cook, heat the oil in a large frying pan. Add the mustard and fennel seeds and stir. Once the mustard seeds start popping add the rest of the dried spices and stir together for 30 secs.Step 4
Add the chillies and garlic and cook for 30 secs.Step 5
Add the tomatoes and reduce the heat a little. Stir occasionally so nothing catches and burns. Add 3tbsp water to help make a bit of a sauce.Step 6
When the cauliflower is done, drain it and add it to the frying pan, followed by the potatoes when they are done. Stir to coat everything with the spices.Step 7
Simmer for 8-10 mins. Stir in the fresh coriander and season to taste.