Indian food is something I could eat everyday. I love it. I started eating it after I got out of college in New York city. It was the cheapest possible meal. For $4 you could have a feast. I used to order Vindaloo and each time I would want it hotter and hotter. It got to the point that my friends told me to stop because it looked like I would have a heart attack! I did taper off, my stomach needed a break! After living in New York, I moved to London – a virtual Indian food mecca. Now we live in Los Angeles, where good Indian is scarce. This week my husband and I tried a new place – finally some stellar Indian food! We brought home leftovers and to bulk it out for the next day, I made this cauliflower dish. Cauliflower and potato are a perfect vehicle for the cumin, ginger, coriander and turmeric. By the way, the restaurant is called Nirvana in Arcadia, CA.
Indian Cauliflower and Potatoes
Serves 4 – 6
2 Tbs canola oil
1 tsp cumin seeds
½ tsp ground ginger
1 Tbs ground coriander
1/4 tsp turmeric
½ cup water
1 small head cauliflower, cut into small florets
1 russet potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower)
2 Tbs freshly minced cilantro leaves, to garnish
Heat the oil in a skillet over medium-high heat until shimmering but not smoking. Add the cumin seeds and sauté for 30 seconds. Then add the ginger, coriander and turmeric.
Add the cauliflower and potatoes, stirring to coat the vegetables with the spices. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve.