Equipment
Ingredients
Vegetables
- 500 g cauliflower, cut into 3cm florets
- 300 g yukon gold potatoes, peeled and cut into 2cm cubes
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 15 g garlic, minced
- 15 g ginger, minced
- 1 serrano chili, slit lengthwise
- 15 g fresh coriander, chopped
Spices and Pantry
- 30 ml neutral cooking oil
- 3 g cumin seeds
- 2 g turmeric powder
- 4 g coriander powder
- 2 g kashmiri chili powder
- 2 g garam masala
- 5 g salt
Nutrition (per serving)
Method
Wash and chop all vegetables using a cutting board and chef's knife. Keep cauliflower florets slightly larger than potato cubes, as potatoes take longer to cook. This ensures both finish at the same time.
Heat the oil in a large heavy-bottomed skillet over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant and slightly darkened.
Add the finely chopped onions. Sauté, stirring frequently with a spatula, until the edges begin to turn golden brown.
Stir in the minced ginger, garlic, and the slit serrano chili. Cook continuously for one minute until the raw garlic aroma dissipates.
Add the chopped tomatoes, turmeric powder, coriander powder, Kashmiri chili powder, and salt. Cook until the tomatoes break down completely into a paste and the oil begins to separate slightly from the mixture.
Add the potato cubes and cauliflower florets to the skillet. Toss thoroughly so every piece is evenly coated in the spiced tomato masala.
Cover the skillet tightly with a lid and reduce the heat to low. Allow the vegetables to cook in their own steam for 15 to 20 minutes. Stir once halfway through to prevent sticking. Do not add water unless the mixture is burning.
Remove the skillet from the heat. Sprinkle the garam masala over the top and gently fold in the chopped fresh coriander. Cover and let the dish rest for 5 minutes before serving.
Chef's Notes
- Avoid adding water when covering the pan; the vegetables should cook in their own steam to concentrate their natural earthy flavors. Only add a small splash if the masala is actively sticking.
- Waxy potatoes like Yukon Gold or red potatoes are strongly preferred over starchy baking potatoes, as they hold their shape beautifully during the steaming and braising process without turning to mush.
- Kashmiri chili powder provides a vibrant, appetizing red color without excessive heat. If substituting with cayenne pepper, reduce the amount to a pinch unless you prefer a fiery dish.
- For an elevated restaurant-style finish, you can pan-fry or briefly oven-roast the cauliflower and potatoes in a separate pan before folding them into the tomato masala base.
Storage
Refrigerator: 4 days — Store in an airtight container. Flavors often deepen the next day.
Freezer: 1 month — Potatoes may change texture slightly upon freezing, becoming slightly more crumbly.
Reheating: Reheat gently in a skillet over medium-low heat with a splash of water, or microwave until hot.
