potato and cauliflower

• Cut the cauliflower into generous florets. See the notes below for a description of a simple technique.
• Heat the oil in a large pan and add the panch phoran. When the seeds sizzle add the potato, cut side down and cook for ten minutes, turning to ensure the edges brown evenly.
• Add the cauliflower, mix well and cook for three minutes. stirring frequently.
• Add ginger, and mix well. Sprinkle the turmeric, chilli, and salt over the vegetables and toss well. Be very careful not to break up the vegetables as you mix them.
• Cover the pan tightly. Reduce the heat to very low, and cook for 20 minutes. Stir gently every five minutes to stop the vegetables from sticking to the pan. You should not need to add any water, as these vegetables should cook in their own moisture.

to serve

• Once the potatoes and cauliflower are cooked add the coriander leaves and lemon juice. Gently mix, then spinkle the garam masala over and decorate with the sliced chilli. Serve.