This Indian vegetarian side or main dish is amazingly simple and delicious. Use the flavor-packed garlic-ginger paste as a marinade or the base of your stir fries or sauces.
- Cook Time
- Prep Time
- 2 tablespoons garlic-ginger paste, recipe below
- 1 tablespoon ground coriander
- ¼ teaspoon turmeric
- 1 cup water, divided
- 2 tablespoons peanut oil
- 1 large serrano pepper, split down the middle
- 1 teaspoon cumin seeds
- 1 small head cauliflower, cut into small florets
- 1 russet potato, peeled and cut into ½-inch cubes
- Kosher salt
- 2 tablespoons freshly minced cilantro leaves, to garnish
- ½ cup whole garlic cloves
- ½ cup fresh ginger, peleled and cut into ½-inch slices
- ¼ cup canola oil
1. Put garlic, ginger, and canola oil in a mini-food processor; pulse until it forms a semi-smooth paste with tiny pieces.
2. Store in a small glass jar in the refrigerator for up to 2 to 3 weeks. In addition to this recipe, use it in marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy, etc.
1. Mix garlic-ginger paste, coriander, turmeric, and ½ cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.
2. In a large pot, heat oil on medium-high heat until shimmering but not smoking. Add serrano pepper, wait 30 seconds. Add cumin seeds, and wait until they're done sputtering.
3. Add wet masala (careful, it will also sputter). Cook until paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, approximately 2 minutes.
4. Add cauliflower and potatoes, stirring to coat vegetables with masala. Season with salt; add ½ cup water. Cover and cook over medium heat for 10 to 15 minutes.
5. Remove lid, stir, and cook until cauliflower and potatoes are cooked through, approximately 5 minutes. Garnish with cilantro and serve.