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Servings: 4
| 500g potatoes, peeled and chopped |
| 1 small cauliflower (about 300g) peeled and chopped. |
| 200g garden peas |
| 2 tbsp ghee or cooking oil |
| 1 onion, finely chopped |
| 3 garlic cloves, finely chopped |
| 1 thumb of ginger, finely chopped |
| 4 ripe tomatoes, roughly chopped |
| 1 green chilli, chopped |
| 1 tsp cumin seeds |
| 2 tsp Mandala king masala |
| 1 tsp Mandala garam masala |
| Salt to taste |
| Squeeze of fresh lime juice |
| Fresh coriander leaves to garnish |
Prepare:
| Peel chop and cut your potatoes, cauliflower, tomatoes, onions garlic, ginger, coriander and green chilli as described in the ingredients list and set aside. |
Cook:
| In a non-stick pan, add the ghee/oil and fry the cumin seeds until they start to sizzle. |
| Add the onions and fry for 5 minutes on a medium heat until they turn brown at the edges. |
| Add the garlic, ginger, chopped coriander stalks, green chilli and fry for 2 minutes. |
| Add the Mandala king masala and fry for 30 seconds. If the mixture starts to stick add a splash of water. |
| Add the chopped tomatoes and a cup of water and fry for 2 minutes. |
| Add the potatoes, salt and cook with a lid on a medium-low heat for 5 minutes, so that the potatoes can soften under the steam. Stir occasionally to stop the potatoes from sticking. |
| Add the cauliflower, peas, Mandala garam masala and stir fry for about 5 minutes. The dish is ready once the potatoes and cauliflower are soft and tender. If the vegetables need more cooking you can add a splash more water and cook with the lid on. |
Garnish:
| Garnish with a squeeze of fresh lime juice, fresh coriander leaves and a decadent dollop of butter on top. Serve with Indian bread or rice. |
