1. This is a dry dish.
2. Add the cauliflower along with the potato to brown evenly
Add
Canola Oil - 3 tbsp
Nigella Seeds -1 tsp (optional)
Cumin Seeds -1 tsp
Coriander Seeds - 1 tsp
in a kadai. Cook until cumin turns brown.
Add
Ginger -2 inch (peeled and chopped)
Cook for a minute.
Add
Potatoes - 1.5 lbs, red boiling, peeled, halved and sliced lengthwise about 1/2 inch thick)
Stir well to coat the spices
Cover and cook till poatoes have browned.
Add
Cauliflower - 1 medium to small, cored and cut into medium florets
Ground cumin - 1/8 tsp
Cayenne - 1/8 tsp
Fresh Chili - 1 chopped
and stir to coat the cauliflower with spices.
Sprinkle
Salt - 1 tsp or to taste.
Stir regularly, scrape bottom of pan to prevent burning.
Sprinkle
Chopped Cilantro - 2 tsp.
2. Add the cauliflower along with the potato to brown evenly
Add
Canola Oil - 3 tbsp
Nigella Seeds -1 tsp (optional)
Cumin Seeds -1 tsp
Coriander Seeds - 1 tsp
in a kadai. Cook until cumin turns brown.
Add
Ginger -2 inch (peeled and chopped)
Cook for a minute.
Add
Potatoes - 1.5 lbs, red boiling, peeled, halved and sliced lengthwise about 1/2 inch thick)
Stir well to coat the spices
Cover and cook till poatoes have browned.
Add
Cauliflower - 1 medium to small, cored and cut into medium florets
Ground cumin - 1/8 tsp
Cayenne - 1/8 tsp
Fresh Chili - 1 chopped
and stir to coat the cauliflower with spices.
Sprinkle
Salt - 1 tsp or to taste.
Stir regularly, scrape bottom of pan to prevent burning.
Sprinkle
Chopped Cilantro - 2 tsp.
