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Cauliflower and potato nu shaak
Serves 4-5 Starters and mains
Ingredients
- 5–6tbsp oil
- 1½tsp mustard seeds
- ¼tsp asafoetida
- 2 potatoes, peeled and cut into 2cm cubes
- 1 cauliflower, patted dry and cut into 2cm florets
- 1½tsp ground turmeric
- 1tbsp chilli powder
- 1tbsp coriander-cumin powder (see recipe, below)
- 1½tsp sugar chapatis, to serve
For the coriander-cumin powder
- 75g coriander seeds
- 25g cumin seeds
Method
Heat the oil in a large pan and add the mustard seeds. Once they begin to crackle, add the asafoetida and potatoes. Cook for 2 minutes. Add the cauliflower florets, stirring well to coat evenly. Add the turmeric, chilli powder and coriander-cumin powder. Partially cover the pan with a lid and cook over a low heat for 20 minutes, stirring occasionally to prevent the vegetables sticking to the bottom. Uncover the pan and cook for a further 4–6 minutes.
Remove the pan from the heat once the potatoes and cauliflower florets have cooked through, then stir in the sugar and season to taste with salt. Serve with chapatis.
Coriander-cumin powder
Heat a dry, heavy-bottomed frying pan over a low heat. Add the cumin seeds and roast for 3–5 minutes. Turn the heat off and set aside to cool completely. Grind both coriander and cumin seeds in a blender until they become a smooth powder. It will make more than enough for the recipes here, so store the remainder in an airtight container for up to 3 months.
This recipe was taken from the October 2021 issue of Food and Travel. To subscribe, click here.
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