Cauliflower and Potato Tarkari
(Potatoes and Cauliflower Curried with Tomatoes)

2 cups potatoes, diced
4 cups cauliflower florets
1 cup green peas
1 cup onion, chopped
2 cups tomatoes, diced
3 dried red chilies
1 bay leaf
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric
1 tablespoon curry powder
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 teaspoon chili powder
2 cups broth or water
4 tablespoons cooking oil
Salt and Pepper
2 tablespoons chopped cilantro (for garnish)

In a non-stick sauce pan, heat oil and fry dry red chilies, bay leaf and cumin seeds until dark. Add onion, turmeric, garlic, ginger, curry powder and chili powder and fry until brown. Add potatoes, salt and black pepper and fry on low heat for ten minutes or so until potatoes are lightly browned and cooked half way. To the potatoes, add cauliflower and stir-fry for 10-15 minutes, gradually adding broth. When potatoes and cauliflower are almost done, add diced tomatoes and green peas and cook for five more minutes or so until all the liquid is completely absorbed. Adjust seasoning with salt and pepper. Garnish with chopped cilantro and serve hot with rice or roti (flat bread).

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