Madhur Jaffrey’s Cauliflower and Potatoes Recipe

• 1 large red potato
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon ground turmeric
• ¼ teaspoon red chili powder
• 1 teaspoon salt
• 3 tablespoons peanut oil or olive oil
• ¼ teaspoon ground asafetida
• ½ teaspoon cumin seeds
• 1 medium head cauliflower, broken into florets (about 5¼ cups)
• ½ cup water

1. 1

   Bring a small pot of water to a boil. Once it’s boiling, cook the potato until it can be easily pierced with a paring knife, about 10 minutes. Drain and let the potato cool. When the potato is cool enough to handle, peel it and dice it into 1-inch cubes. You should have about 1¼ cups.

2. 2

   Combine the cumin, coriander, turmeric, chili powder, and salt in a small bowl. Set aside.

3. 3

   Warm the oil in a large nonstick frying pan or wok set over medium heat. When the oil is hot, add the asafetida, quickly followed by the cumin seeds. Once the seeds begin to sizzle, add the cauliflower florets and the diced potato. Stir to combine, and sauté until the vegetables begin to turn golden brown, about 6–8 minutes.

4. 4

   Add the spice mixture to the pan and toss. Add the water, and stir to combine. Cover the skillet or wok and reduce the heat to low. Cook until the cauliflower is tender but not falling apart, about 5–7 more minutes. Serve immediately.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Madhur Jaffrey, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Yotam Ottolenghi, Alice Waters, Gordon Ramsay, and more.