Every Indian family has its own version of this popular dish. No matter what the variation, it’s one easy way to make kids love vegetables.

• Ingredients:

• 2½ tbsp (37 mL) Vegetable Oil
• 1 pinch asafetida
• ½ tsp (2 mL) cumin seeds
• ½ cup (125 mL) red onions, chopped
• 1 tbsp (15 mL) ginger garlic paste
• ½ tsp (2 mL) turmeric
• 1½ tbsp (22 mL) coriander powder
• Salt to taste
• 1 tsp (5 mL) garam masala
• 2 tbsp (30mL) water
• 1 lb (450 grams) cauliflower, washed and cut into 2” (5 cm) chunks
• 10 oz (285 grams) potatoes, peeled, washed and cut into 1½” (3.75 cm) pieces
• 2 tbsp (30 mL) cilantro, chopped

• Method:

• Heat oil in a thick bottom pan. Add asafetida and cumin seeds. As they sputter add onions. Sauté on medium heat until golden brown, 3-5 minutes.
• Add ginger garlic paste. Sauté for another minute. Add turmeric, coriander powder, salt and garam masala. Stir. Add water. Mix. Turn heat to medium low. Let simmer for 1 minute.
• Add cauliflower and potatoes. Stir and toss everything together. Cover and cook on medium heat for 15 minutes, stirring occasionally.
• Uncover and continue cooking for another 8-10 minutes scraping the bottom and sides until vegetables are cooked through.
• Turn off heat. Garnish with cilantro and serve hot with roti and a side of dal.

• Tip:

• Soak cut potatoes and cauliflower in lukewarm water to prevent them from browning.

• ©/® Smucker Foods of Canada Corp. or its affiliates.