3 Servings 35 min Cook
3 Cup, diced Potato
5 Tbsp Sesame Oil
1 Tsp, ground Cumin
1 Tsp Coriander Seed
1 Tsp Turmeric
1 Tsp Cayenne Pepper
1 Pepper Green Peppers
1 Head medium (5-6" dia.) Cauliflower
4 Tbsp Water
1 Dash Salt
1 Tsp, whole Cumin
2 Cloves, minced Garlic
1 Tbsp Fresh Cilantro
Cook the potatoes with their skins in boiling salted water for about 20 minutes, until just tender.
Drain and leave to cool.
When cold enough to handle, peel and cut into 1 inch cubes.
Heat 3 tablespoons of the oil in a frying pan or wok.
Add the ground cumin, coriander, turmeric, cayenne pepper, and chili pepper.
Let the spices sizzle for a few seconds.
Add the cauliflower and about 4 tablespoons water.
Cook over medium heat, stirring continuously, for 6-8 minutes.
Add the potatoes and stir-fry for 2-3 minutes.
Season with salt, and then remove from the heat.
Heat the remaining oil in a small frying pan.
When hot, add the cumin seeds and garlic, and cook until lightly browned.
Pour the mixture over the vegetables.
Sprinkle with the chopped cilantro and serve at once.
Recipe inspired by: http://lekhafoods.