1. Heat the oil in a large 12 to 14 inch skillet. 2. When the oil is smoking, scatter in the fenugreek, fennel, cumin and red peppers. 3. Stir once and add the cauliflower and potatoes. 4. Stir lightly until coated with spices and oil. 5. Turn heat down to medium. 6. Add turmeric, ground coriander, salt and pepper. 7. Sauté for 8–10 minutes. 8. Add ¼ cup water and cover immediately. 9. Turn heat very low and steam vegetables for 7-10 minutes (until tender). 10. Sprinkle the garam masala over the vegetables, stir once and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
