• 1 Medium size cauliflower
  • 2 Medium size potatoes
  • 4 tblsp Vegetable oil
  • 1 tsp Whole cumin seeds
  • 1 Large onion, chopped
  • 1/2 tsp Ground turmeric
  • 1 tsp Ground coriander seeds
  • 1 tsp Chili powder
  • 3 Tomatoes, peeled and chopped
  • 200 ml Warm water
  • 75 gm Tinned garden peas (or frozen peas)
  • 4 Fresh green chilies, chopped
  • 1 tsp Salt (or to taste)
  • 1/2 tsp Garam masala
  • 2 Sliced fresh green or red chilies
  • 1 tblsp Chopped coriander leaf 

Check Yorky's Spice Page


Cut the cauliflower into florets about 25 mm across. Scrub and cut the potatoes into 15 mm slices (chip-like).

Heat the oil in a frying pan or wok. When hot add the whole cumin seeds and then the chopped onion. Fry for about 5 minutes until golden brown and then add the ground turmeric, ground coriander seed and the chili powder.

Stir fry for 3 or 4 minutes then add the chopped tomatoes and the juice. Stir fry for another 3 or 4 minutes.

Add the potatoes and the warm water, cover and cook slowly for around 12 minutes (until the potatoes are half cooked). Add the cauliflower and cook for another 10 minutes. Stir in the peas, the chopped green chilis,  salt and garam masala. Stir well and add the whole green chilies.

Cook for another 5 minutes and then stir in the chopped coriander leaves before serving.

Printer Friendly Text

Yorky's Mates