This is my version of the recipe in Madhu Gadia's New Indian Home Cooking. When I moved to Hot Springs, AR, there were NO Indian restaurants in town, and I was devastated. I decided it was time to learn to cook some Indian dishes to keep from going mad! Here is one I rely on.
2 T. expeller-pressed canola oil
1/2 t. cumin seeds (not ground)
1 onion, finely chopped
2 medium potatoes, peeled and chopped into 1-inch pieces
1 can petite-diced tomatoes
1/4 t. turmeric
1 t. salt
1/2 t. cayenne pepper (optional)
10-oz bag of frozen cauliflower
1 t. fresh ginger (not dried!), peeled and chopped
2 t. ground coriander seed
1/2 t. garam masala (Indian spice mix - McCormick makes a version)
1 T. chopped fresh cilantro1 can chickpeas, drained and rinsed
Heat oil in a nonstick skillet over medium-high heat. Add cumin seeds, and fry until they are golden brown (just a few seconds). Add the onion, and sauté until transparent (3-5 minutes). Add the potatoes, tomatoes (including juice), turmeric, salt, and cayenne (if using), and stir to combine. Cover with a lid, reduce heat, and simmer for about 15 minutes to give the potatoes a head start on the cauliflower.
Add the cauliflower and ginger to the pan, stir to coat everything again. Re-cover, and cook an additional 8 - 10 minutes, until the potatoes and cauliflower are both easy to pierce with a fork. Add the coriander and garam masala. Stir to combine. Stir in the chickpeas.
Serve hot, garnished with cilantro.
I like to serve this over basmati rice.