Categories: Indian, Vegetables

Ingredients

• 2 Tbsp. canola oil
• 1 Tbsp. whole mustard seeds, preferably black or brown
• 3 garlic cloves, chopped
• 2-inch fresh ginger root, peeled and grated
• 1 cup chopped onion
• 1 Tbsp. ground coriander
• 2 tsp. paprika
• 1 tsp. ground turmeric
• 2 tomatoes, chopped
• 1 medium potato, peeled and chopped
• 1 carrot, thinly sliced
• 4 cups 1-inch cauliflower florets
• 1/4 lb. fresh green beans, cut into 1-inch pieces
• Salt and ground black pepper, to taste
• Pinch of cayenne pepper (optional)

Directions

1. 1. Heat oil in a deep saucepan over medium-high heat. Add mustard seeds and cook, shaking pan constantly, until they pop, 1 minute. Add garlic and ginger and sauté for 1 minute. Mix in onions and sauté until golden, 8 minutes. Mix in coriander, paprika, and turmeric.

2. 2. Add tomatoes, with any juice, and cook until they are soft, 5 minutes, stirring occasionally.

3. 3. Add potato and carrot, cover, and simmer gently for 10 minutes, stirring 2 or 3 times.

4. 4. Add cauliflower and green beans, cover partially, and cook 15 minutes, adding a bit of water, if needed, to prevent sticking. Uncover and cook until vegetables are almost dry and quite soft, 10 minutes. Season to taste with salt and pepper. Add a pinch of cayenne pepper if desired.

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