Pakistani Curry With Potatoes And Cauliflower

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 medium cauliflower
• 4 medium potatoes
• 3 diced tomatoes
• 3 -4 tablespoons oil
• 1 teaspoon cumin seed
• 1 teaspoon minced garlic
• 1/2 teaspoon minced ginger
• 2 teaspoons ground coriander
• 1 -1 1/2 teaspoon cayenne powder
• 1 teaspoon salt
• 1/4 teaspoon turmeric
• 1 cup water
• 1 cup peas
• 2 tablespoons chopped cilantro

Recipe

• 1 wash the cauliflower and break into florets.
• 2 set aside.
• 3 wash the potatoes, peel and dice.
• 4 set aside.
• 5 wash the tomatoes, dice and set aside.
• 6 in a large nonstick frying pan heat the oil over medium heat.
• 7 when the oil is hot, add the cumin seeds and heat for about 30 seconds.
• 8 add the garlic and ginger and cook another 30 seconds.
• 9 add the potatoes and stir to blend.
• 10 add the ground coriander, cayenne, salt and turmeric and mix well, for about a minute.
• 11 add the tomatoes and cook for 5 minutes, stirring occasionally.
• 12 increase heat to high.
• 13 add the cauliflower florets and cook for another 5 minutes, again stirring occasionally.
• 14 add water, cover, reduce heat to medium or medium-low, and cook for 15 more minutes, until the vegetables are tender and most of the water is gone.
• 15 stir once in a while.
• 16 remove cover and add the peas.
• 17 cook two more minutes and turn off heat.
• 18 garnish with the cilantro.