Spicy Vegetable Masala

Mixed vegetable spicy bhaji.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  medium  size cauliflower (about 500 gms)
• 500  g potatoes
• 4  tablespoons ghee
• 1 1⁄2 teaspoons whole cumin seeds
• 1  large onion, chopped (about 300 gms)
• 1  teaspoon ground turmeric
• 1  teaspoon ground coriander
• 1  teaspoon chili powder
• 3  tomatoes, peeled and chopped (about 300 gms)
• 250  ml warm water
• 100  g  tinned garden peas (or frozen peas)
• 5  fresh red chilies, chopped
• 1  teaspoon salt (or to taste)
• 1⁄2 teaspoon garam masala
• 2  sliced fresh red chilies
• 1  tablespoon  chopped  coriander, leaf

Directions

1. Cut the cauliflower into florets about 25 mm across. Scrub and cut the potatoes into 15 mm slices (chip-like).
2. Heat the ghee in a frying pan or wok. When hot add the whole cumin seeds and then the chopped onion. Fry for about 5 minutes until golden brown and then add the ground turmeric, ground coriander seed and the chili powder.
3. Stir fry for 3 or 4 minutes then add the chopped tomatoes and the juice. Stir fry for another 3 or 4 minutes.
4. Add the potatoes and the warm water, cover and cook slowly for around 12 minutes (until the potatoes are half cooked). Add the cauliflower and cook for another 10 minutes. Stir in the peas, the chopped chilis, salt and garam masala. Stir well and add the sliced chilies.
5. Cook for another 5 minutes and then stir in the chopped coriander leaves before serving.