Head of Fresh Cauliflower broke into flowerets 4 Medium Idaho Potatoes - skin removed and cut into 1inch pieces 2 Tablespoons Olive Oil 1 Teaspoon Fennel Seeds 1 Teaspoon Cumin 1 Teaspoon Chili Powder 1/2 Teaspoon Crushed Red Pepper Seeds 3/4 Teaspoon Turmeric 1 Teaspoon Coriander 1 Teaspoon Salt 1/8 Teaspoon Black Pepper 1 Teaspoon Garam Masala 1/2 C Water
1. Heat oil in pan, add fennel seeds and crushed red pepper seeds. Cook for 1 min. on medium high.
2. Lower heat to medium. Add cauliflower & potatoes, stir to coat with oil and seeds. Cook 2-3 min. Stir to prevent sticking.
3. Add cumin, chili powder, turmeric, coriander, salt, and pepper. Stir to mix and cook for 5-7 on medium low heat. Stir to 2-3 times prevent sticking.
4. Add water, cover and simmer on low until vegetables are fork tender.
I really enjoyed the combination of spices in this dish - the fennel was an unusual addition to a curry and was delicious. Thanks! It would be particularly nice served with brown rice and a lentil curry (dhal).