Vivek Singh’s home-style curry of potatoes and cauliflower

For a richer dish, stir in a good dash of cream or sour cream before serving
  • 3 tablespoons vegetable or corn oil
  • 1 teaspoon cumin seeds
  • 1 large onion, chopped
  • 1 tablespoon Ginger-Garlic Paste
  • 4 green chillies, slit open lengthwise
  • 2 medium potatoes, peeled and cut into 2.5cm (1-inch) dice
  • 1 cauliflower, divided into florets
  • 1 teaspoon ground turmeric
  • 2 teaspoons salt
  • 2 tomatoes, chopped
  • ½ teaspoon garam masala
  • 1 tablespoon chopped fresh coriander
  • 5 cm (2-inch) piece of fresh ginger, cut into fine strips
  • juice of ½ lime


Heat the oil in a wide, shallow pan and add the cumin seeds, followed by the onion.

Sauté for about 5 minutes, until the onion is soft, then add the ginger-garlic paste and fry for a few seconds longer.

Add the green chillies and potatoes and sauté over a high heat for a couple of minutes.

Tip in the cauliflower, turmeric and salt, mix well then reduce the heat. If you cut the cauliflower florets slightly bigger than the potatoes, they will cook in roughly the same time, rather than overcooking and disintegrating before the potatoes are done.

Cover the pan and cook for about 10 minutes, stirring occasionally to prevent sticking.

Add the tomatoes and garam masala and cook for about 5 minutes, until the vegetables are completely tender.

Sprinkle in the chopped coriander and the ginger, squeeze over the lime juice.

Finally serve with chapattis or as a side dish and a glass of ice cold Cobra.