B4U Recipes - Potato Cauliflower Bhaji

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Potato Cauliflower Bhaji

450g potatoes, cut into 3.5cm cubes
450g cauliflower florets
1 onion, chopped
2 tsp minced ginger
1 garlic clove, crushed
1 green chilli, finely chopped
1 tsp each cumin seeds and black mustard seeds
1/2 tsp turmeric
150ml vegetable stock
2 firm tomatoes, cut into wedges
2 tsp garam masala
15g pack fresh coriander, roughly chopped

Directions ::..

Cook the potatoes and cauliflower in a large pan of lightly salted boiling water for 5-6 minutes. Drain and set aside.

Heat a little of the stock in a large wok or frying pan and fry the onion, ginger, garlic and chilli for 3-4 minutes until softened. Stir in the cumin seeds, mustard seeds and turmeric and cook until the seeds start to pop.

Stir in the potatoes, cauliflower, remaining stock, tomatoes, garam masala and coriander. Bring to the boil, cover and simmer for 5 minutes. Season to taste and serve spooned over boiled basmati rice or naan bread.

Adapted from BBC Vegetarian Magazine.