A flavorful and aromatic dish combining potatoes and cauliflower with Indian spices, perfect as a main or side dish.
Peel and dice the potatoes into bite-sized pieces.
Cut the potatoes evenly to ensure they cook at the same rate.
Boil the diced potatoes in water for 5 minutes, then drain and set aside.
Parboiling helps the potatoes cook faster and absorb flavors better.
Heat oil in a karahi or wok over medium heat.
Ensure the oil is hot enough to release the aroma of the spices.
Add the chopped onion and grated ginger to the hot oil and sauté until the onion is golden brown.
Stir frequently to prevent the onion from burning.
Stir in the chopped chilies, mustard seeds, cumin seeds, ground cumin, and turmeric, cooking for 2 minutes.
Toast the spices briefly to enhance their flavors.
Add the parboiled potatoes and cauliflower florets, stirring to coat them in the spice mixture.
Ensure all pieces are evenly coated with the spices.
Pour in the water and add salt, then cover and cook gently until the vegetables are tender.
Check occasionally to ensure the vegetables do not overcook.
Garnish with fresh coriander and serve warm.
Serve immediately to enjoy the dish at its best.
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