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1
Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl.
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2
This is a simple wet masala (spice mix).
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3
Set aside.
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4
In a large pot, warm the oil over medium-high heat until shimmering but not smoking.
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5
Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.
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6
Add the wet masala (careful, it will also splutter).
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7
Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.
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8
Add the cauliflower and potatoes, stirring to coat the vegetables with the masala.
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9
Season with salt and add 1/2 cup water.
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10
Cover and cook over medium heat 10 to 15 minutes.
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11
Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes.
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12
Garnish with cilantro and serve.
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13
Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste.
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14
There will still be tiny little pieces in there, but overall, it should resemble a paste.
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15
Save what you don't use in a small glass jar.
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16
It should last in the fridge for 2 to 3 weeks.
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17
It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc.
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18
We always had a jar of this stuff in our fridge growing up.
