Potato and cauliflower sabjī

Ingredients

• 3 medium potatoes, diced
• 1 small cauliflower, in florets
• 2 ripe tomatoes, chopped
• 3 tablespoons ghī or oil
• 1 teaspoon cumin seeds
• 1 teaspoon black mustard seeds
• 1 tablespoon grated fresh ginger
• ¼ teaspoon asafoetida (hing)
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1½ teaspoons salt
• ½ cup water
• Chopped fresh coriander

Method

1. Heat the ghī in a wide pan. Add the mustard seeds and, when they start to pop, the cumin.
2. Add the ginger and asafoetida, stir for a few seconds and add the turmeric and ground coriander.
3. Add the potatoes and fry them for five minutes so they brown a little.
4. Add the cauliflower and tomato, stir well and pour in the water.
5. Cover and cook over a low heat for 15 to 20 minutes, stirring gently a couple of times, until the potato is tender and almost no liquid is left.
6. Salt at the end and finish with fresh coriander.

The same base works for pumpkin, aubergine, spinach with fresh cheese or whatever is in season.

Before eating

In Vaishnava cooking you don’t taste the food while cooking: Krishna is the first to taste it. Serve a portion on a plate kept for Him, offer it and then share it. The steps are in How to offer it at home and the prayers in Mantras and prayers.

More recipes

• Kicharī with rice, mung dal and vegetables
• Spiced lentil dāl
• Semolina halavā
• Chapātī, the everyday flatbread
• Sweet rice (kṣīra)