Sharing Plate – Your Cooking Coach |

Here we go again. This is another variation of my husbands favorite vegetable. I paired the cauliflower with it’s perfect mate- potatoes. Not sure why- but in Indian cuisine this pairing is classic- and it is my favorite so I guess I do know why it is so popular.

To change it up a bit, I cut the potatoes in large wedges and cauliflower in large florets.

In terms of the base flavor, I used ajwain which is a seed used extensively in India. The best way to describe the oval shaped seeds is that they are very close to thyme in flavor. Well, thyme is very mild compared to ajwain or carom seeds. This spice is heavier in taste and a lot more pungent. The flavor gets more rounded and a bit milder as they are cooked in oil or an oven. I love the flavor- a little goes a long way so if you do end up using it- be careful.

In case you don’t find the seeds, simply skip them. Use the recipe the same way and only use the cumin seeds. The dish will still be really good and delicious. I made this for a dinner we had with our neighbors. Everyone enjoyed it, especially you know who….

• 1 cauliflower head, cut into florets
• 4 to 5 medium sized yellow potatoes, cut into ½ inch wedges

• 1 teaspoon cumin seeds
• 1 teaspoon ajwain (carom) seeds
• 2 tablespoons extra light olive oil
• 1 medium yellow onion, sliced
• 2 inch ginger, chopped
• 4 garlic cloves, chopped
• 1 cup fresh tomatoes, chopped
• 2 teaspoons salt
• 1 teaspoon turmeric
• 2 teaspoons coriander powder
• 1 teaspoon garam masala
• ½ cup cilantro, chopped

In a large saucepan, heat the olive oil. Add the cumin and ajwain seeds and sauté on medium high heat till the seeds begin to sizzle. Add the onion, ginger and garlic. Saute on medium heat for 4-5 minutes. Add the tomatoes and sauté for another 4-5 minutes. Add the salt, turmeric, coriander powder and garam masala. Mix well and add the cauliflower and potatoes. Mix well and lower the heat and cover for 15 minutes or till the potatoes and cauliflower are tender. Turn the heat up and uncover the pan and sauté, stirring constantly. Saute for 5-6 minutes, till the excess moisture at the bottom of the pan has evaporated. Check for seasonings and garnish with cilantro.