Ingredients
2Russet potatoes,peeled, cut in 1-inch chunks
4cupcauliflower florets
4tbspvegetable oil
1yellow onion,sliced
½cupwater
1tspkosher salt
2tspground coriander
1tspground cumin
1tspgaram masala
½tspground ginger
½tspturmeric powder
¼tspCayenne pepper
2tsplemon juice
Preparation
In a large pot, bring 4-inches of water to a boil and add the potatoes to a steaming basket for 5 to 7 minutes. Add the cauliflower and steam for an additional 5 minutes.
Heat the vegetable oil in a large skillet on medium heat, then add in the onion slices, cooking for 3 to 4 minutes, stirring occasionally.
Add in the water, salt, coriander, cumin, ginger, turmeric, cayenne, and garam masala, then stir well.
Add in the potatoes and cauliflower, then fry them for 1 minute before adding in the lemon juice, stirring it in gently.
Serve warm, and enjoy!
