Cauliflower and Potato Curry
1/3 cup vegetable oil
1 large onion, chopped
2 teaspoons cumin seeds
1 tablespoon garam masala or powdered ginger
1 teaspoon powdered garlic
1 (8-ounce) can stewed tomatoes
2 to 3 teaspoons chili powder, or to taste
1 teaspoon turmeric
1 small head cauliflower, cut into pieces
2 small potatoes, cubed
1 to 2 cups water
salt, to taste
1. In a pan or pot, heat the oil over medium heat. Add the onion, cumin, garam masala, and garlic; fry for 3 minutes or until golden brown.
2. Add the tomato, chili powder, and turmeric; fry it for 5 minutes.
3. Add the cauliflower and potatoes; fry for another 7 to 8 minutes.
4. Add 1 cup water; simmer for 6 to 10 minutes. Add up to 1 cup water more to adjust for consistency preference. Season with salt.
Note: If you want this in a gravy type take it out of the stove after 6 to 10 minutes. If you want dry type let it stand for another 5 minutes. During simmering stir the mixture once or twice so, that it does not get burned.