Cut whole cauliflower in small florets.
1
Cut peeled potatoes in 1-inch (2,5 cm) cubes.
2
Thinly slice onion.
3
Blanch, peel and chop tomatoes.
4
In a skillet with hot oil over medium heat, add nigella and cumin seeds, then cubed potatoes. Cover.
5
Once potatoes are golden, after about 10 minutes, set them aside on a large plate.
6
In the same skillet, add oil and cook cauliflower over medium to high heat for about 8 minutes.
7
Set cauliflower aside in a bowl.
8
Add oil to skillet, and sauté onion until slightly colored.
9
Add garlic and ginger, then stir.
10
Add chopped tomatoes, coriander, chili powder, and turmeric, then stir and cook for 5 more minutes.
11
Add the potatoes, green chilies, and salt, then stir. Lower heat and cover.
12
Uncover, add the cauliflower and water, then stir. Cover and cook for 10 more minutes.
13
Turn off the heat, add garam masala, lime juice and sprinkle with chopped cilantro.
14
Serve hot with naan or rice.
15
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