Recipe Ingredients
- 1/4 cup olive oil
- 1 pound yellow potatoes, peeled and cut into 3/4-inch cubes
- 1 large yellow onion, finely chopped
- 1 garlic clove, minced
- 1 (1/2-inch) knob ginger, finely grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 4 plum tomatoes, seeded and chopped
- 1 lemon, juiced
- 2 (12-ounce) bags frozen cauliflower florets
- Kosher salt and freshly ground black pepper, to taste
Recipe Directions
- Heat oil in a large, straight-sided skillet over medium heat. Add potatoes, and cook, stirring frequently, until fork-tender and golden-brown, about 8 to 10 minutes. Transfer to a paper-towel-lined plate using a slotted spoon.
- In the same skillet, add onions to remaining oil and cook until tender, about 3 to 5 minutes. Add garlic, ginger, cumin, coriander, garam masala and turmeric, and cook, stirring frequently, until fragrant, about 30 seconds. Add tomatoes and lemon juice, and cook until tomatoes have broken down, about 3 to 5 minutes.
- Add cauliflower and cook, covered, stirring occasionally, until fully heated through, about 5 to 8 minutes. Return potatoes to the skillet and cook, stirring until combined, about 1 to 2 minutes. Garnish with cilantro and serve.
