Total Calories: 118
1. Heat half of the oil in a large nonstick wok or saucepan over medium heat and cook the potatoes, stirring, until golden, about 5 minutes. Transfer to a bowl, leaving behind as much oil as possible.
2. Add the remaining oil and the cauliflower to the pan and cook, stirring, until golden, about 5 minutes. Mix in the potatoes.
3. Add the ginger, turmeric, cayenne pepper, and salt. Cover the pan, reduce the heat to low and cook, stirring as needed, until the cauliflower and potatoes are very soft (almost mushy), 20 to 30 minutes. Add 1 to 2 tablespoons water, if needed. Add the cilantro during the last 5 minutes of cooking. Transfer to a serving dish, sprinkle the garam masala on top, and serve.
VARIATION: To make this dish more eye-catching, cut the potatoes and cauliflower into tiny 1/4-inch pieces. Or, add 1 small finely chopped red bell pepper with the cilantro.
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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