Garlic & Green Chile Potatoes with Cauliflower

An excellent choice for home cooks wary of preparing Indian food, this simple curry explodes with authentic flavors and works as both a side dish to Western meals or substantial vegetarian entree. The ingredients list is short and sweet and absent of any exotic spices; if you don't have cumin or lack mustard seeds in your pantry, fear not, both are available at the supermarket.

Begin with around 1 lb. of red, waxy new potatoes. Feel free to use Yukon Gold or any other creamy flesh variety you prefer. Boil the potatoes whole in their skins for 20 minutes or just until tender. Remove with a slotted spoon and set aside to cool. Now add salt to the water used for boiling potatoes and add 1 head of cauliflower. Boil for 3 minutes then drain and set aside.

Your potatoes should have cooled enough to handle; if not hold under cold water and peel. Cut into mouth-sized pieces. Heat 2 T. vegetable oil in a large skillet over a medium flame and when the oil is hot, toss in 1 t. each black mustard seeds and cumin seeds. Cover the skillet and allow seeds to "pop". Once seeds begin to stop crackling and exploding remove lid and add 5 chopped cloves of garlic and 2 fresh green chilies (sliced). Immediately reduce heat to low and cook for a minute, stirring constantly, so that garlic browns but does not burn. Stir in reserved cauliflower and potatoes along with 1/2 t. turmeric powder. Mix well and season with salt (at least 3/4 t.) and black pepper. Continue cooking over the low flame for 3 or 4 minutes before stirring in 2 T. minced cilantro. Check again for seasoning and serve hot or warm with rice and a salad. In the photos above we enjoyed this straightforward curry with basmati, pappadum, dressed romaine lettuce and a smoked eggplant and yogurt "salad". Grab Cafe Drake HRV's recipe for the creamy eggplant right here.