Cauliflower and Potato Tarkari (Potatoes and Cauliflower Curried with Tomatoes)

This is another thumbs-up dish from the my-husband-is-an-ominvore-but-will-eat-anything-that-tastes-really-good category. Savory, rich and satisfying, this dish instantly became a favorite we'll return to time and again. I hope you enjoy it as much as I do.

Cauliflower and Potato Tarkari (Potatoes and Cauliflower Curried with Tomatoes)

2 C potatoes, diced
4 C cauliflower florets
1 C green peas
1 C onion, chopped
2 C tomatoes, diced
3 dried red chilies
1 bay leaf
1/2 t cumin seeds
1 t turmeric
1 T curry powder
1 t garlic, minced
1 t ginger, minced
1 t chili powder
2 C vegetable broth or water
4 T cooking oil
Salt and Pepper
2 T chopped cilantro (for garnish)

In a non-stick sauce pan, heat oil and fry dry red chilies, bay leaf and cumin seeds until dark. Add onion, turmeric, garlic, ginger, curry powder and chili powder and fry until brown. Add potatoes, salt and black pepper and fry on low heat for ten minutes or so until potatoes are lightly browned and cooked half way.

To the potatoes, add cauliflower and stir-fry for 10-15 minutes, gradually adding broth. When potatoes and cauliflower are almost done, add diced tomatoes and green peas and cook for five more minutes or so until all the liquid is completely absorbed. Adjust seasoning with salt and pepper. Garnish with chopped cilantro and serve hot with rice or roti (flat bread).

From explorenepal.com