2 hot green chiles, minced
1 / " piece ginger root, ¥
1 Tbs cumin seeds
1 Tbs black mustard seeds
4 Tbs ghee or oil
3 medium potatoes, diced
1 medium cauliflower, cut into florets
2 medium tomatoes, diced
1/2 tsp turmeric
2 tsp coriander
1/2 tsp garam masala
1 Tbs brown sugar, optional
1 Tbs salt
3 Tbs coriander, (cilantro), coarsely chopped


Combine chiles, ginger, cumin seeds and mustard seeds in a small bowl. Heat ghee in a large pot. When hot, add the spices. When the mustard seeds start to pop, drop in the potatoes and cauliflower. Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander, garam masala, sugar, salt and half the coriander. Mix well, cover and gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water. Top with remaining coriander and serve.