MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cauliflower With Potatoes
 Categories: Indian
      Yield: 6 Servings
 
    1/2 lb Potatoes
      1 lb Cauliflower florets
      5 tb Vegetable oil
      1 tb Whole cumin seeds
      1 tb Ground cumin
    1/2 ts Ground coriander
    1/4 ts Ground tumeric
    1/4 ts Cayenne pepper
    1/2    Fresh green chili;
           - chopped finely
    1/2 ts Roasted cumin seeds; ground
      1 ts Salt
           Pepper; to taste
 
  Boil the potatoes in their jackets and allow them to cool completely.
  Day old cooked potatoes that have been refrigerated work very well.
  
  Peel the potatoes and cut them into 3/4" dice.
  
  Break up the cauliflower into chunky florets about 1-1/2" across at
  the head and about 1-1/2" long. Soak the florets in a bowl of water
  for 30 minutes. Drain.
  
  Heat the oil an a large (preferably non-stick) frying pan over a
  medium flame. When hot, put in the whole cumin seeds. Let the seeds
  sizzle for 3 to 4 seconds. Now put in the cauliflower and stir it
  about for 2 minutes. Let the cauliflower brown in spots. Cover, turn
  heat to low, and simmer for about 4 to 6 minutes or until cauliflower
  is almost done but still has a hint of crispness to it. Put in the
  diced potatoes, ground cumin, coriander, turmeric, cayenne, green
  chili, ground roast cumin, salt, and some black pepper. Stir gently
  to mix. Continue to cook uncovered on low heat for another 3 minutes
  or until potatoes are heated through. Stir gently as you do so.
  
  Madhur Jaffrey refers to it as a "comfort food". It is extremely
  addictive, and you always wish you had made more! Reheats well.
  
  Recipe by Indian Cookery by Madhur Jaffrey
 
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