- 1/3 cup water
- 1 small cauliflower, cut into 1/2 inch chunks
- 2 tablespoons vegetable oil
- 1 sweet onion, chopped fine (8-10 oz)
- 3 garlic cloves, crushed
- 1 tablespoon fresh ginger, grated
- 1 1/2 teaspoons ground cumin
- 2 (15 ounce) cans chickpeas, drained
- 1 (14 1/2 ounce) can fire roasted tomatoes
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- kosher salt
- cilantro, for serving
- plain yogurt, for serving
Place cauliflower with 2 tablespoons water in a microwave safe bowl; microwave, at full power, 5 minutes; drain.
Heat a skillet over medium high heat with 1 tablespoon oil; cook onions until they being to turn golden, 2 to 3 minutes, stirring occasionally.
Add garlic, ginger, and cumin; cook 30 seconds.
Add another tablespoon of oil; toss in potatoes and cauliflower, stirring until light brown, about 3 minutes more.
Stir in tomatoes, chickpeas, turmeric, cayenne, and 1/3 cup water.
Bring to a boil, reduce heat, and simmer 4 minutes; season with salt.
Serve garnished with cilantro and a dollop of yogurt.
Like most Indian cooks, measuring ingredients isn't usually done. Cooking is more about the senses and how things taste, look and feel versus the scientific approach of measuring. However the following recipe captures the tastes perfectly! This is a good introduction to Indian cuisine if you're looking to dabble a bit...