A quintessential Punjabi sookhi subzee, meaning dry vegetable dish. My mother’s favorite, it’s a simple and delightful dish of cauliflower and potatoes cooked with ginger and spices and finished with raw mango powder. A fantastic accompaniment to curries made with Masala Mama sauces. —MasalaMama
mustard oil or olive oil
nigella seeds (optional)
bay leaves (optional)
Yukon gold potatoes, par boiled and cubed (about 3 cups)
small head of cauliflower, cut into florets, slightly larger than the potato (about 3 cups)
curry powder (recipe below)
1½ inch pieces
ginger, grated, finely chopped or paste
For the curry powder: Place all the spices in a small bowl and mix together. To store, place in an airtight container.
Heat oil in a wide pan over medium-high heat. Add the cumin seeds, nigella seeds, and bay leaves and cook for a few seconds or until they pop and the cumin seeds turns a shade darker.
Add the cauliflower and ½ teaspoon salt and toss well. Cook, stirring every couple of minutes until the cauliflower is charred on some edges and about 80% cooked.
Add the cubed potatoes and ¼ teaspoon salt. Cook until potatoes are brown on some edges and cooked through, about 5 minutes.
Add the curry powder and ginger and cook for 5 minutes.
Add the Amchoor and cook for for a minute or two.
If the cauliflower or potato is still a bit under-cooked, lower the heat, cover, and cook until the cauliflower and potato is cooked but not mushy – for this dish I like my cauliflower well done and not crunchy.
Adjust salt to taste, garnish with cilantro, and serve hot.