We added a sweet potato to this, along with the regular potato and cauliflower. A great addition to the flavors of the dish. The mix of spices that went into this was as beautiful as it was flavorful. We managed to find the fenugreek at an International food store… it’s sort of a coarse spice, almost like split peas that have been pounded, and bright orange in color. Not like anything I’ve ever tasted before.
Makes 4-6 servings. Recipe from RecipeZaar. Directions Heat the oil in a large 12 to 14 inch skillet. When the oil is smoking, scatter in the fenugreek, fennel, cumin and red peppers. Stir once and add the cauliflower and potatoes. Stir lightly until coated with spices and oil. Turn heat down to medium. Add turmeric, ground coriander, salt and pepper. Sauté for 8–10 minutes. Add ¼ cup water and cover immediately. Turn heat very low and steam vegetables for 7-10 minutes (until tender). Sprinkle the garam masala over the vegetables, stir once and serve.
