Title: Cauliflower Masala
Categories: Vegetable
Yield: 6 Servings

1	md	Cauliflower
2	md	Potatoes
4	tb	Cooking oil
1	ts	Cumin seeds
1	lg	Onion
1/2	ts	Turmeric
1	ts	Ground coriander
1	ts	Ground cumin
1/2	ts	Chili powder
2		Tomatoes; skinned & chopped
3/4	c	Warm water
1/2	c	Shelled peas - (cooked, if fresh)
2		Green chili peppers; seeded, slit lengthwise into 1/2's
1	ts	Salt; or to taste
1/2	ts	Garam masala
1	tb	Chopped coriander leaves

Break cauliflower into small flowerettes; wash and drain.

Peel potatoes and cut into lengthwise strips about 1/2-inch thick.

Heat oil in a heavy skillet over medium heat. Add cumin seeds. When they begin to pop, add onions and cook until soft. Reduce heat to low and add turmeric, coriander, cumin and chili powder. Let cook a couple of minutes, then add tomatoes. Continue cooking another 2 to 3 minutes, stirring constantly.

Add potatoes and water to pan. Bring to a boil, then cover and let simmer until potatoes are half-way done. Add cauliflower, cover, then simmer until potatoes are tender (about 10 minutes). Mix in peas, chili peppers, salt and garam masala; cook another 5 minutes. Garnish with coriander leaves to serve.

Adapted by Karen Mintizas, from a recipe in "The Complete Indian Cookbook" by Mridula Baljekar

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