Dry Potato Cauliflower Curry
[Vegan]

To Make the Curry:

1. Parboil potato and cauliflower until fork tender. Heat a large non-stick skillet over medium flame, add 1 tablespoon oil, and sauté potato and cauliflower separately until lightly golden, about 8~10 minutes. Alternately, you can deep-fry the uncooked vegetables until golden. Remove and set onto a paper towel lined plate.
2. Heat 2 tablespoons oil, add onions, ginger+garlic paste, and cook for 4-5 minutes, or until the onion are lightly browned around the edges.
3. Add tomato and cook until mushy. Next, add the fried potato and cauliflower, mix well and cook for 2-3 minutes.
4. In the meantime, combine the spices for the spice mix in a small bowl. Stir well and add this to the vegetable mixture, cover, and cook on low flame to allow all the flavors to mingle, about 6-8 minutes.
5. Next add crushed red pepper flakes, dried fenugreek leaves, and chopped cilantro. Cook covered for another 5 minutes. Turn off the heat and add the curry to the serving bowl.

To Make the Tempering:

1. Heat 2 teaspoons oil in a small pan, add the cumin seeds and garlic. Once the seeds start to splutter and garlic is golden, pour the tempering over the curry. Serve with roti or rice.