Method:
- Start boiling the potatoes in a saucepan. Let
them boil for at least 15 minutes. After they are done, turn off the heat
and let them stand in the water.
- Cut the cauliflower into small bite sized pieces
(roughly 1" cubes), throwing away most of the stem pieces. Wash and drain
in a colander.
- While the potatoes are cooking, heat the oil in
a wide skillet until it is very hot. Add the mustard seeds and wait until
they start popping.
Add bay leaves, cardamom and cloves.
- Mix around for a while and then add onions. Wait
until the onion starts to turn before adding the rest of the spices
(except for turmeric).
- Put the cauliflower in the skillet and fry in
the oil and spices for 2 minutes. While the cauliflower is frying, cut up
the potatoes into bite sized pieces and add to the skillet. Add turmeric
and stir.
- Continue stirring the vegetables under medium
heat for another couple of minutes. Add 1/2 cup of water and reduce heat
to low. Cover skillet and let cook for 5 minutes.
- Check tenderness of vegetables. If they are
still too hard, add another 1/4 cup of water and cover again for 5
minutes.
- Salt to taste and serve.
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