We used to grow cauliflowers in our back garden. This was a dish we loved, and which my Dad would quickly make for unexpected guests. Anyone that came to our house never left without eating something. That included the postman, milkman, rag and bone man, and even the old man who delivered paraffin and coal to our house.

Preparation time 20 minutes, cooking time 40 minutes

Serves: 4

Ingredients 

2 small cauliflowers, separated into small florets

2 large potatoes, peeled and cut into large chunks

Key Spices

1 tsp cumin seeds

1 tsp coriander seeds

1 1 inch piece of cassia bark

1 Indian bay leaf

1/4 tsp turmeric

1 tsp red chilli flakes

Warming Spices 

2 tsp fenugreek leaves, soaked in 4tbs hot water

Other Spices

1/4 tsp asafoetida

2 tsp mango powder

Wet Ingredients

3 tbs vegetable oil

2 medium onions, chopped finely

2 large fresh tomatoes, chopped finely

1 tsp pulped garlic

2 tsp pulped ginger

2 green chillies, pierced

Sea salt to taste

Garnish

Small bunch of fresh coriander including the stalks, chopped roughly

Juice and zest of 1 small lime

Method

Heat a small frying pan on a low heat, add the cumin seeds and coriander seeds, and warm for 1 minute. Remove from the heat, add to a pestle and mortar and grind coarsely. Set aside.

Place a large sauté pan on a low heat, add the oil and asafoetida. Once the oil is warm, add the onions and sauté for 5 minutes.

Add the cassia bark, bay leaf and sea salt to taste. Continue to sauté for a further 5 minutes.

Add the turmeric and red chilli flakes, and continue to sauté for 2 minutes.

Add the tomatoes, garlic, ginger, green chillies, and the contents of the pestle and mortar.

Sauté for about 10 minutes until the mixture looks like a paste. If the mixture becomes dry, just add a little water.

Add the potatoes, stir and coat well. Sauté for 5 minutes on a medium heat, adding a little water to help cook the potatoes.

Add the cauliflower florets, stir and coat well. Sauté for 2 -3 minutes.

Add the fenugreek leaves and mango powder. Reduce to a simmer, cover with the lid and cook until the potatoes and cauliflower are tender.

Remove from the heat, add the coriander including the stalks, as well as the lime juice and zest. 

Stir well and serve with chapattis