Cauliflower and Potato Stir-Fry - East Indian

Ingredients

• 3 tablespoons canola oil 
• 1 teaspoon caraway seeds 
• 1 head cauliflower with 1-inch stalks cut into florets
• 2 teaspoons cumin seeds 
• 0.3 cup cilantro leaves fresh chopped to taste
• 4 cloves garlic minced
• 1 teaspoon ground turmeric 
• 1 large potatoes diced
• 1 teaspoon chili powder red
• 0.5  onion red chopped
• 1 teaspoon salt 

Equipment

• frying pan

Directions

1. Heat oil in a skillet over medium heat; add cumin and caraway seeds until they begin to pop and oil bubbles, 1 to 2 minutes. Cook and stir onion and garlic in the hot oil until onion is soft and translucent, 5 to 10 minutes.
2. Stir cauliflower and potato into onion mixture to coat with oil.
3. Add chili powder, turmeric, and salt; stir to coat vegetables.
4. Cover skillet and cook vegetables over medium-low heat, stirring occasionally, until cauliflower and potatoes are softened, about 20 minutes.
5. Sprinkle with cilantro.