A flavorful and easy-to-make potato and cauliflower curry that is great for meal prep! Packed with spices and perfect to enjoy with rice, rotis, or on its own.
1: Heat some oil in a large pan on medium heat.
2: Add cauliflower florets and fry for 2-3 minutes, then add the chopped potatoes.
3: Fry on medium-low flame for 10 minutes until potatoes and cauliflower have browned, then set aside.
4: In the same pan, heat 1.5 teaspoons of oil on medium heat and add mustard seeds. Cook for 1-2 minutes.
5: Add the rest of the spices and cook for another 2 minutes.
6: Add the onions and cook for 2 minutes until translucent.
7: Add the ginger and garlic paste and cook for another 2 minutes.
8: Add the chopped tomato can and cover the pan. Let the masala cook for 2-3 minutes.
9: Add the potatoes and cauliflower to the masala and mix.
10: Cook for about 20 minutes until potatoes are soft. Add water if the curry looks too dry to reach your desired consistency.
