As temperatures drop, warm up with these deep Indian flavors. Try purple or orange cauliflower to add an eye-catching element to the dish.
Heat oil over medium heat and add fennel, cumin mustard, cinnamon, cardamom and cloves and fry for 3 minutes, until fragrant but not burnt.
Add chopped onions and ginger-garlic paste and saute until onion is translucent. Add tomatoes and chilli powder, turmeric, garam masala and cook until combined and fragrant and the tomato has softened. Add cauliflower and potatoes and combine. Add water or broth, bring to a simmer, cover and cook until potatoes and cauliflower are soft, adding more liquid if needed. If there is too much liquid at the end of cooking, reduce over medium high heat until desired consistency. Season with salt and chopped cilantro and serve with rice or dal.
Note: ginger-garlic paste is made from grinding equal parts garlic and ginger into a paste, it is used very often in Indian cooking as an aromatic flavoring base and can be kept in a container in the fridge for easy use.
Serves 6, as a side
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