1 tablespoon grated garlic (about 3 large or 4 small cloves)
1 teaspoon grated ginger
1 teaspoon ground coriander
¼ teaspoon tumeric
1 cup water (divided)
¼ teaspoon red pepper flakes
1 teaspoon cumin seeds
2 Medium yellow or white potatoes (peeled and cut into ½)
1 Small head cauliflower (cut into small florets)
½ teaspoon salt (more or less to taste)
In a small bowl, whisk together 1 Tbsp canola oil, garlic, ginger, coriander, tumeric and ½ cup of water. Set aside.
Heat remaining canola oil over medium high heat until it appears to shimmer on the surface. Add red pepper flakes and cumin seeds and sauté for 30 seconds. Carefully add the the wet spice mixture (it will sputter!) and sauté for about 2 minutes until most of the water is evaporated.
Add potatoes, cauliflower, remaining half cup of water and salt. Reduce heat to a medium-low, cover and cook for 10 minutes. Uncover, stir to coat with sauce and continue cooking until potatoes are cooked through, about 5 more minutes.
Serve with basmasti rice and or naan. Garnish with greek yogurt.