1/2 teaspoon turmeric powder
1 teaspoon salt
2 medium to large potatoes cut to bite-sized pieces
1 small cauliflower cut into florets
3 tablespoons oil
2 green cardamoms, smashed
bit of cinnamon stick
1 dried bay leaf
1 dried red chili
1 tsp cumin seeds
1/2 tsp black mustard seeds
1 finely chopped onion (large)
2 tsp Kashmiri red chili powder
1/2 tsp turmeric powder
2 tsp ground coriander
2 tsp finely grated ginger
2 tsp finely grated garlic
1 large tomato
1 can chickpeas
1 tsp garam masala
1 tsp fenugreek
1 tsp cumin seeds
salt to taste
1 green chili
sugar (optional)
1/4 frozen green peas
cilantro
Add salt and turmeric to a pot of water at a rolling boil.
Add potatoes to water and cover and cook for 2 minutes.
Add cauliflower florets to pot.
Boil for 3 to 4 more minutes, when they start to get a bit soft.
Remove vegetables from water and place in a colander.
Reserve the boiling water.
Add 3 tbs of oil to a pan over high heat.
Once oil reaches temp, lower heat to low and add the spices.
Fry spices until the start to release their aroma.
Add onion with a punch of salt, cook until soft.
Make spice bomb - Kashmiri chili powder, turmeric, and coriander to 4-5 tablespoons of water - mix all.
Add garlic and ginger to onion spice mixture.
Cook the garlic and ginger a bit, then add the spice bomb.
Add splash of water if mixture looks too dry.
Fry for a little bit and add chopped tomato with a pinch of salt and about 4 tablespoons of water.
Cover and cook over medium heat for 2 minutes.
Add a bit more water, cook covered for 3-4 minutes.
Add chickpeas, drained and rinsed.
Add potatoes and cauliflower.
Add the garam masala, fenugreek, cumin seeds, and salt.
Add 1/2 cup turmeric water that you saved previously and long with a whole green chili.
Bring to a boil, cover, and simmer for at least 8 minutes.
Optionally add some sugar.
Add 1/4 cup frozen green peas.
Sprinkle with cilantro.