Cauliflower and Potato Sabzi with Spices

Ingredients

• 1.8 pounds baking potatoes peeled halved lengthwise sliced
• 1.5 pounds cauliflower 
• 2 teaspoons cumin seeds 
• 0.3 cup cilantro leaves fresh chopped
• 3 tablespoons ginger fresh peeled chopped
• 1 teaspoon garam masala 
• 4  garlic cloves minced
• 0.5 teaspoon ground pepper red
• 0.8 teaspoon ground turmeric 
• 1.5 teaspoons salt 
• 0.3 cup tomato purée 
• 2 tablespoons vegetable oil divided
• 0.3 cup water 

Equipment

• dutch oven

Directions

1. Separate cauliflower into florets to measure 4 cups, reserving stems.
2. Cut stems into thin slices to measure 1 cup.
3. Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat.
4. Add potatoes, cumin seeds, and garlic; stir-fry for 6 minutes or until potatoes are crisp-tender. Stir in water and next 5 ingredients (water through pepper).
5. Add the cauliflower florets and stems, stirring well; cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Uncover, and drizzle with 1 1/2 teaspoons oil, cilantro, and Garam Masala, tossing well.