Nepali Cauliflower And Potato Tarkari - cooking recipe

Ingredients

1 head cauliflower, cut to florets (about 4-5 cups)
2 cups potatoes, cut into 1/4-inch by 1-inch pieces
2 cups onions, chopped
2 cups tomatoes, diced
1/4 teaspoon fenugreek seeds
1 bay leaf
1/2 teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon cumin powder
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon hot chili powder (to taste)
1 cup vegetable broth (or water)
2 tablespoons cooking oil
1 teaspoon salt (to taste)
1/4 teaspoon fresh ground black pepper
2 tablespoons chopped cilantro (for garnish)

Preparation

In a non-stick sauce pan, heat oil and fry fenugreek seeds and bay leaf until dark. Add onion and cook until caramelized. Add salt and black pepper, turmeric, garlic, ginger, coriander, cumin and chili powder and fry until slightly brown.
Add potatoes and fry over medium heat for 10 minutes or so until potatoes are lightly browned and cooked half way.
To the potatoes, add cauliflower and stir-fry for 10-15 minutes, gradually adding broth as required.
When potatoes and cauliflower are almost done, add diced tomatoes and cook for 5-7 more minutes over low heat until all the liquid is completely absorbed.
Adjust seasoning with salt and pepper. Garnish with chopped cilantro and serve hot with rice or roti (flat bread).