1 med onion sliced
2 med plum tomatoes diced
1 inch ginger peeled, chopped or grated
2 cloves garlic peeled, crushed and chopped
1 tsp cumin seed ground
1 tsp coriander seed ground
1/4 tsp red chili pepper ground
1/8 tsp black peppercorn ground
1/4 tsp turmeric
1/4 tsp salt
1 small head cauliflower chopped (or 1/2 large head)
2 medium potatoes peeled and cubed
1/4 tsp garam masala
1 handful fresh cilantro chopped
To grind whole spices: Grind cumin seed, corriander seeds, red chili pepper flakes and black peppercorns into coarse powder in spice grinder. Set aside. This step can be done while browning onions, along with prepping the main ingredients.
To start base: Brown onion, lowering heat once it colors, 10-12 min. Add splash of water, ginger, garlic, and ground spices, and simmer 2-3 min.
Main: Then add chopped cauliflower and potatoes, stir, cover and continue to simmer, 30-45 min.
To finish: Uncover and mix in garam masala, continue simmer 5 min, adding or boiling water as necessary for moist gravy thickness. Garnish with fresh corriander leaves and serve hot with brown rice or whole wheat flatbread.