2 tablespoons Vegetable Oil
1 teaspoon Cumin seeds
1 medium Onion, finely chopped
2 cloves Garlic, minced
1-inch piece Ginger, minced or grated
1 large Tomato, chopped
3 teaspoons of No. 55 Garam Masala - Southern Spice Blend
Sea Salt, to taste
2 medium Potatoes, peeled and cut into 1-inch cubes
1 small Cauliflower, cut into florets
1/2 cup Water
2 tablespoons chopped fresh Cilantro (for garnish)
Heat the oil in a large skillet on medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
Add the chopped onion to the skillet and cook until softened and golden brown, about 5-7 minutes.
Stir in the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
Add the chopped tomato, 3 teaspoons of No. 55 Garam Masala - Southern Spice Blend, and salt to taste. Cook the mixture for 5-7 minutes, stirring occasionally, until the tomatoes have softened and the spices are well-blended.
Add the cubed potatoes and cauliflower florets to the skillet, stirring to coat them evenly with the spice mixture.
Pour in the water and bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and cook for 20-25 minutes.
If the dish seems too dry, you can add a little more water during cooking. Alternatively, if there is too much liquid, remove the lid and cook for a few more minutes to let the excess water evaporate.
Adjust the spices to taste, if necessary. Garnish with chopped fresh cilantro and serve with rice, naan, or roti.