This recipe is also fantastic because you cook everything in one big pot! I am a huge fan of making food that requires the least amount of tools--especially on a weeknight--so that there is less to clean up.
Ingredients (serves 4):
- 2 medium tomatoes (2 cups when diced)
- 1 small onion
- 1/2 a head of cauliflower (3 cups of florets)
- 1 medium potato (1 1/2 cup when diced)
- 2-3 garlic cloves
- 1 green chili pepper (such as fingerhot)
- 1 small piece of ginger
- 1/2 cup peas
- 1 cup chickpeas
- 1/2-1 cup water
- 3 tbsps cooking oil
- 1/2 tsp turmeric
- 3/4 tsp garam masala
- 1/2 tsp sugar
- 1 1/2 tsp salt
- 1/2 tsp red chili powder (optional)
- Cilantro, for garnish (optional)
- Dice the tomatoes and onions. Peel and dice the potato. Break the cauliflower into small florets.
- Finely mince the garlic and chili pepper.
- Grate the ginger until you have 1 teaspoon of fresh ginger.
- Heat the cooking oil in a medium pot over medium-low heat. Once hot, add the garlic, chili pepper, ginger, and turmeric and stir.
- Add the onions and saute until they are a light golden brown color.
- Add the tomatoes until the oil begins to separate, roughly 5 minutes.
- Add the cauliflower and potatoes, and cover with a lid until the vegetables are tender to your liking, roughly 20 minutes. If you want the vegetables to be crisper at the end, cook for slightly less time.
- Once the vegetables are tender, add the garam masala, salt, and sugar. Add red chili powder if you want it to be spicier.
- Add 1/2 a cup to 1 cup of water to the pot.
- Add the peas and chickpeas.
- Cook the dish until the broth thickens slightly.
- Garnish with cilantro and enjoy!
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