Yield: 6 servings
- 3 or 4 medium red potatoes, cut in one-inch cubes
- 1 medium head cauliflower, cut into one-inch pieces
- 1 medium yellow onion, cut to half-inch dice
- 5-6 cloves of garlic, minced
- 1 Tbs. ginger, peeled and minced)
- 1/2 jalapeno (minced)
- 1/4 cup rice bran oil (or an alternative oil with high smoke point, for example coconut oil, grape seed oil or canola oil)
- 2 roma tomatoes (minced
- 1/2 cup vegetable stock or water
- 1 cinnamon stick
- 1/2 tsp. nutmeg
- 2 Tbs. cumin seed
- 1 Tbs. fennel seed
- 2 Tbs. coriander seed
- 1 tsp. black peppercorn
- 4-5 cardamom pods
- 1/2 tsp. mace
- 1 Tbs. tumeric
- 1/2 Tbs. paprika
- 1 bunch cilantro, coarsely choppped
- 2 Tbs. butter or olive oil
- Salt to taste
Steam the potatoes separately until soft enough to break when pierced.
Toast all the spices except the turmeric and paprika in a dry pan over medium heat until lightly browned, then grind in a coffee grinder, spice grinder or mortar and pestle. If you have no way to grind the spices, use them whole—you may have to pick a few large pieces from the finished dish.
Place a sauté pan on medium high heat add the oil, and allow to warm until hot, but not smoking.-Add garlic, ginger and jalapeno, stirring them until they are just starting to brown lightly. Add the onion and stir frequently until onion is golden brown and the smell becomes slightly sweet, then turn the fire down to medium low and add the toasted spice mixture along with the turmeric and paprika.
Add the cauliflower and vegetable stock or water, and stir until all the spices have become evenly distributed. Salt the mixture to taste. Simmer until cauliflower softens and can be broken when pierced. Add potatoes, cilantro and butter or olive oil., and mix well, then taste and re-season with salt as needed. Serve hot.