Cauliflower and potato cooked together in a dry turmeric-and-cumin masala, a cool-season staple tarkari served alongside dal bhat across Nepal.
Heat the oil and cumin
Heat the mustard oil in a wide pan and add the cumin seeds, frying until they crackle and darken.
1 minAdd potato first
Add the potato cubes with the turmeric and half the salt, and fry for a few minutes so they start to colour.
5 minAdd cauliflower
Stir in the cauliflower florets, ginger and chilli powder, coating everything in the spiced oil.
1 minCook covered
Cover the pan and cook on medium-low heat, stirring occasionally, until both vegetables are tender with some golden edges.
Garnish and serve
Taste for salt, scatter over the coriander, and serve warm with dal and rice.
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