- 2 tablespoons sunflower oil
- 1/2 teaspoon cumin seeds
- 2 cloves garlic, peeled and crushed
- 1 medium yellow onion, sliced very thinly (about 1 1/2 cups)
- 1 serrano pepper, either punctured with the tip of your knife (hardly spicy) or slit from the stem to the tip but kept intact (a little spicier)
- 1/2-inch thumb ginger, peeled and minced
- 1 large Yukon gold or red-skinned potato, peeled and cut into ½" cubes (about half a pound)
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 head of cauliflower (about 2 1/2 pounds), trimmed of stem and outer leaves, cut into bite-size florets (about 1-inch long)
- 1 small tomato, diced (optional)
- 1/4 cup water
- Handful of chopped cilantro leaves and soft stems (about 1/4 cup)
- 1/2 lime
- Salt and pepper
Heat oil in a large pot or sauté pan over medium heat until shimmering and just beginning to smoke. Add cumin seeds to the oil; they should sizzle immediately and give off their nutty fragrance. Now add garlic and cook until very gently golden brown on one side, just a few seconds.
Flip garlic, and add onions, Serrano pepper and ginger. Stirring frequently, cook until onions soften and turn golden, about 5 minutes. Turn heat down if they're going crispy.
Now, add potato cubes and spices. Toss to coat the potatoes well, and cook, stirring every now and then, about 3 minutes to seal those spices into the potatoes.
Tumble in the cauliflower, and toss to coat in the spices and onions. Cook another minute.
Add tomato, if using, water and 1 teaspoon kosher salt. Cover and turn heat down to low. Cook 25-30 minutes, until cauliflower is tender, and potoates are cooked through. Finish with a squeeze of lime and a handful of cilantro. Taste for seasoning, and serve.