Total Calories: 961
1. Prepare the ginger pickle in advance. Then, place the cauliflower and potato in a large bowl and toss well with the ginger pickle. Cover and marinate in the refrigerator, 1 to 2 hours.
2. Heat the oil in a large nonstick wok or skillet over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the marinated cauliflower, plus the pickle and potatoes and cook, stirring, until golden, 5 to 7 minutes.
3. Add the coriander, turmeric, tomato, and cilantro, cover the pan, and cook over medium heat until the potato pieces are tender, 7 to 10 minutes. (Add 2 to 3 tablespoons water, if needed.) Transfer to a serving dish, sprinkle the black pepper on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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