Potatoes and cauliflower dry-cooked with turmeric, cumin and ginger, one of the most common vegetable side dishes in North Indian households, eaten with roti.
Heat the oil and temper
Heat the oil in a wide pan, add the cumin seeds and let them sizzle, then add the ginger and green chilli.
1 minAdd potatoes and cauliflower
Add the potato cubes and cauliflower florets to the pan along with the turmeric, coriander powder, chilli powder and salt, and toss to coat evenly.
1 minCook covered
Cover the pan and cook on medium-low heat, stirring occasionally, until the potatoes and cauliflower are tender.
Finish uncovered
Remove the lid and cook a few more minutes uncovered so any excess moisture dries off and the vegetables pick up light golden edges.
4 minGarnish and serve
Sprinkle with garam masala and coriander leaves, and serve hot with roti.
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