Units
Ingredients
- 2 tablespoons vegetable oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 3 whole cloves
- 2 teaspoons garam masala (or curry powder)
- ¼ teaspoon ground turmeric
- 3 cloves garlic (grated)
- 1.25 centimeters fresh ginger (grated)
- 2 medium onions (minced)
- 1 teaspoon salt
- 3 medium yukon gold potatoes (cut into ½)
- 1 small head cauliflower (cut into bite-sized pieces)
- ½ cup water
- 2 teaspoons mild honey
- 1 tablespoon lemon juice
- cilantro (or scallions for garnish)
Instructions
- Add the 2 tablespoons vegetable oil, 1 teaspoon black mustard seeds, 1 teaspoon cumin seeds, 3 whole cloves, 2 teaspoons garam masala and ¼ teaspoon ground turmeric to a pan over medium high heat. Fry the spices until fragrant. Be careful not to burn them.
- Turn down the heat to medium low, then add the 3 cloves garlic, 1.25 centimeters fresh ginger, 2 medium onions and 1 teaspoon salt. Fry, stirring regularly until the onions are caramelized (40 minutes to an hour).
- Add the 3 medium yukon gold potatoes, 1 small head cauliflower, ½ cup water and 2 teaspoons mild honey. Cover and cook for 40 minutes, stirring occasionally and to make sure there's a little water at the bottom. If the pan is dry, add a little more water to prevent burning.
- Once the cauliflower and potatoes are done, remove the lid and allow any extra water to evaporate. Add the 1 tablespoon lemon juice, plate and garnish cilantro or scallions.
Nutrition
Calories 299kcalCarbohydrates 48gProtein 7gFat 10gSaturated Fat 2gPolyunsaturated Fat 6gMonounsaturated Fat 2gTrans Fat 0.1gSodium 823mgPotassium 1142mgFiber 8gSugar 10gVitamin A 16IUVitamin C 85mgCalcium 80mgIron 3mg