|Boiled potatoes||2 (Cold)|
|Ground cumin||2 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Green chili pepper||1 Small, seeds removed|
|Ground coriander||1 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon|
|Sunflower oil||1⁄3 Cup (5.33 tbs)|
|Chapatis/Naan||2 (For Serving)|
1 Divide the cauliflower into florets, discarding the root.
2 Cut the potatoes into small cubes.
3 In a nonstick saucepan, dry roast the ground cumin over low heat for 1 minute while stirring.
4 Set aside.
5 In a large nonstick skillet, heat the oil.
6 Cook the cumin seeds in it for about 3 seconds.
7 Add in the cauliflower florets and stir frying them over moderately high heat.
8 Cover, and cook for 7 minutes or until the florets are just tender.
9 In a bowl, mix 1 tsp salt with the chopped chili pepper, the roasted ground cumin, ground coriander, turmeric, and some freshly ground black pepper.
10 Add the potatoes to the cauliflower.
11 Stir in the spice mixture, and continue stirring carefully for 4 minutes over low heat.
12 Serve hot with chapatis.