Cauliflower, peas and potato (Spicy)

This recipe can be eaten with rice or chpatis

• Ready In: 30 mins
• Serves: 2-4

Ingredients

• 1  medium cauliflower
• 60  g  shelled peas or 60  g  frozen peas
• 2  medium potatoes
• 2  tablespoons  corn oil
• 1⁄2 teaspoon mustard seeds
• 1⁄2 teaspoon ajmoh seeds
• 1⁄2 teaspoon sesame seeds
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon turmeric
• 1⁄4 teaspoon red chili powder
• 3  cloves garlic
• 1⁄4 inch ginger, stem (pulped)
• 2  teaspoons cumin powder or 2  teaspoons coriander powder
•  fresh coriander (to garnish)

Directions

1. Cut cauliflower into small florets.
2. Peel potatoes and cut into quarters (medium potatoes) and whole if using baby.
3. Pour oil into a saucepan and set over a moderate heat and add the mustard seeds, ajmoh and sesame seeds.
4. Put a lid on the saucepan.
5. The mustard seeds will start popping when heated and once they have stopped.
6. Add the vegetables and toss a few times.
7. add garlic, ginger pulp and all the spices and salt.
8. Toss again.
9. Add 1/4 pint of water and cook on a moderate heat for about 20 minutes.
10. Serve garnished with fresh corriander.