Ingredients
- two tablespoons Ginger root-Garlic clove Paste, recipe follows, or 2 teaspoons grated ginger root
- 1 tablespoon ground coriander
- 1/4 teaspoon turmeric
- 1 cup water, divided
- two tablespoons peanut oil
- 1 large serrano pepper, split lower the center departing halves attached
- 1 teaspoon cumin seeds
- 1 small mind cauliflower, reduce small florets
- 1 russet potato, peeled and reduce 1/2-inch cubes (similar size to cauliflower)
- Kosher salt
- two tablespoons freshly minced cilantro leaves, to garnish
- Ginger root-Garlic clove Paste:
- 1/2 cup cloves garlic clove, whole
- 1/2 cup fresh ginger root, peeled, reduce 1/2-inch slices
- 1/4 cup canola oil
Directions
Mix the Ginger root-Garlic clove Paste, coriander. turmeric. and 1/2 cup water in a tiny bowl. This can be a simple wet masala (spice mix). Put aside.
Inside a large pot, warm the oil over medium-high temperature until shimmering although not smoking. Add some serrano pepper, wait thirty seconds, after which add some cumin seeds and hold back until they are done spluttering.
Add some wet masala (careful, it will likewise splutter). Prepare before the paste thickens, deepens colored slightly, and oil oozes from the perimeter from the masala. a couple of minutes.
Add some cauliflower and taters, stirring to coat the vegetables using the masala. Season with salt and add 1/2 cup water. Cover and prepare over medium heat ten to fifteen minutes. Then, take away the lid, stir, and prepare before the cauliflower and taters are cooked through, about a few minutes. Garnish with cilantro and serve.
Ginger root-Garlic clove Paste:
Toss the garlic clove, ginger root, and canola oil inside a small-mixer and ignore it until it forms a semi-smooth paste. There it's still small little pieces inside, but overall, it ought to look like a paste.
Save that which you avoid using in a tiny glass jar. It ought to last within the fridge for two to three days. It is a scrumptious accessory for marinades, pasta sauces, stir fry sauces, slow-oven recipes, gravy etc. We always were built with a jar of these things within our fridge becoming an adult.
Recipe thanks to Aarti Sequeira