Submitted by: Cory Rizvi
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Servings: 6
This is one of my favorite Pakistani dishes! Very good. Interesting twist on the old side of potatoes.
1 med. cauliflower
4 c. white or gold potatoes
1 tsp. mustard seed
1 tbsp. ground cumin
1 tsp. ground ginger
1 tsp. red pepper flakes
1 tsp. turmeric
1 c. chicken stock
1/2 c. Greek yogurt
2 tbsp. coconut oil
1 lrg. tomato
Heat oil and mustard seeds in heavy pot. When the oil gets hot and the seeds start to make a "popping" sound add all the other spices, and vegtables. (I like to boil the potatoes off to the side by themselves to speed up the cooking process of the dish while I clean up the cauliflower.). Stir to mix evenly. Cover and simmer for about 15 minutes, or until the cauliflower is just done, but not mushy.
Finally I add in salt to taste, the yogurt, and tomato and mix. Let simmer on low for another 5 minutes or so.
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