A delightful and aromatic dish combining cauliflower and potatoes with a blend of Indian spices, perfect for a flavorful meal.
Heat the oil in a large skillet over medium heat.
Ensure the oil is hot enough to sizzle a spice seed before adding all spices.
Add the fenugreek, fennel, and cumin seeds to the hot oil and let them sizzle for a few seconds.
This step releases the aromatic oils from the spices, enhancing the flavor.
Add the diced onion and sauté until translucent.
Stir frequently to prevent the onions from burning.
Stir in the turmeric, ground coriander, salt, and pepper.
Mix the spices well to coat the onion evenly.
Add the cauliflower florets and diced potatoes, stirring to coat them with the spice mixture.
Cut the vegetables into similar-sized pieces for even cooking.
Add the chopped tomatoes and mix well.
Tomatoes add moisture and a slight tang to the dish.
Cover the skillet with a lid and reduce the heat to low. Let the vegetables cook until tender, about 15 minutes.
Check occasionally and stir to prevent sticking.
Sprinkle the garam masala over the cooked vegetables and mix gently.
Adding garam masala at the end preserves its aromatic qualities.
Serve hot, garnished with fresh cilantro if desired.
Pair with rice or flatbread for a complete meal.
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