- Large cauliflower - 1
- Medium sized potatoes - 3
- Onion sliced thinly in long slices - 1/2 large
- Mustard seeds - 1 teaspoon
- Cardamom - 2 or 3 pods
- Coriander - 1 teaspoon
- Cumin seeds - 1 teaspoon
- Turmeric - 1/2 teaspoon..
- Bayleaf - 1
- Cloves - 3
- Vegetable Oil 3 tablespoons
- Start boiling the potatoes in a saucepan. Let them boil for at least 15 minutes. After they are done, turn off the heat and let them stand in the water.
- Cut the cauliflower into small bite sized pieces (roughly 1" cubes), throwing away most of the stem pieces. Wash and drain in a collander.
- While the potatoes are cooking, heat the oil in a wide skillet until it is very hot. Add the mustard seeds and wait until they start popping.
- Add bay leaves, cardamom and cloves.
- Mix around for a while and then add onions. Wait until the onion starts to turn before adding the rest of the spices (except for turmeric).
- Put the cauliflower in the skillet and fry in the oil and spices for 2 minutes. While the cauliflower is frying, cut up the potatoes into bite sized pieces and add to the skillet.
- Add turmeric and stir.
- Continue stirring the vegetables under medium heat for another couple of minutes. Add 1/2 cup of water and reduce heat to low. Cover skillet and let cook for 5 minutes.
- Check tenderness of vegetables. If they are still too hard, add another 1/4 cup of water and cover again for 5 minutes.
- Salt to taste and serve.