Potato-Cauliflower-Tomato Curry - cooking recipe

Ingredients

3 medium size potatoes, peeled and cut into 1/2-inch cubes
1 medium size cauliflower, cut into 1/2-inch florets
2 medium size tomatoes, cut into 1/2-inch pieces
1/2 c. frozen peas
2 green chilies, julienne cut
2 medium size onions, peeled and finely chopped
1/2-inch cube ginger root, peeled and finely chopped
1/2 tsp. caraway seed
1 1/2 tsp. coriander powder
salt to taste
1 tsp. red chili powder
pinch of turmeric

Preparation

Heat up oil.
When hot, add caraway seed.
When seed makes a crackling noise, lower heat and add chopped onions, ginger and green chilies to it.
Saute over medium heat until onions become translucent.
Add salt, spices and chopped tomatoes; saute for a few more minutes.
Add potatoes and cauliflower; cook over medium heat, stirring from time to time.
Add a few tablespoons of water as needed to help the cooking.
When the potatoes and cauliflower become tender, add green peas to it.
Stir and cook a few more minutes.
When done, garnish with fresh cilantro.