-2 tablespoons Ginger-Garlic Paste, recipe follows, or 2 teaspoons grated ginger
-1 tablespoon ground coriander
-1/4 teaspoon turmeric
-1 cup water, divided
-2 tablespoons peanut oil
-1 large serrano pepper, split down the middle leaving halves attached
-1 teaspoon cumin seeds
-1 small head cauliflower, cut into small florets
-1 russet potato, peeled and cut into -1/2-inch cubes (similar size to cauliflower)
-Kosher salt
-2 tablespoons freshly minced cilantro leaves, to garnish
Ginger-Garlic Paste
-1/2 cup cloves garlic, whole
-1/2 cup fresh ginger, peeled, cut into -1/2-inch slices
-1/4 cup canola oil
- In a small bowl, mix the ginger-garlic paste, coriander, turmeric, and 1/2 cup of water to create a simple wet masala. Set aside.
- Heat oil in a large pot over medium-high heat until shimmering. Add the serrano pepper and let it cook for 30 seconds, then add the cumin seeds and wait for them to splutter.
- Carefully add the wet masala (it may splutter) and cook for about 2 minutes, until it thickens, darkens slightly, and releases oil around the edges.
- Add the cauliflower and potatoes, stirring to coat them with the masala. Season with salt and pour in 1/2 cup of water. Cover and cook on medium heat for 10 to 15 minutes. Uncover, stir, and continue cooking until the vegetables are fully tender, about 5 more minutes. Garnish with cilantro and serve.
- To make the ginger-garlic paste, blend garlic, ginger, and canola oil in a mini food processor until semi-smooth, with a slightly grainy texture.
- Store any leftover paste in a small glass jar in the refrigerator for 2 to 3 weeks. It’s a flavorful addition to marinades, pasta sauces, stir-fries, slow-cooker dishes, and gravies. Growing up, we always kept a jar of this in our fridge!
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