You can use raw potatoes or cauliflower, or it's a great way of using up leftover boiled new potatoes and steamed/boiled cauli.
You can use all potatoes, all cauli or a mix. This will do about a pound of potatoes or a medium cauliflower (or a proportionate combination)
It's best made the day before to let the flavours develop.
Put a small amount of oil in a pan, and soften one or two chopped onions and two or three cloves of garlic.
Stir in a teaspoon of coriander, a teaspoon of cumin, half to one teaspoons of cayenne (or use paprika or chilli powder if you want it milder or hotter. I usually don't add quite enough cayenne and end up adding some tabasco), and about a quarter teaspoon of turmeric.
Add a tin of tomatoes (if they are whole, bash them up in the pan) and about half the tin of water (if you are using a bit more potatoes or cauli, and especially if raw you may need a full tin of water so there is enough liquid for them to cook in and then the sauce to reduce a bit).
Add in some ground black pepper, a pinch of salt, a bay leaf, three cardamoms and about a tablespoon of lemon juice, then bring gently to boiling.
(If you don't have them, you could leave out the turmeric, cardamoms and bay leaf without any great loss.)
Add your chopped potato and/or cauliflower and let it all simmer until softened, about ten to twenty minutes. (Chop potatoes into bite-sized chunks, break the cauli into small florets and chop the stalks finely)
You might need to add a little bit of tomato puree if you either have a bit too much potato and cauli in it to make the sauce stretch, or if you added too much water and need to thicken it a bit.
You might also like:
Things to have with Poppadoms
Mushroom Rice
Spicy Chicken Drumsticks
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