1small head cauliflowercut into small florets (about 1 lb or 500 grams chopped)
2medium potatoespeeled and cut into 1/2-inch cubes (around 350 grams), and placed in a bowl of water to prevent browning
1green chili peppersliced or chopped
1/2teaspoonsoy sauce or tamari
1/4tsplemon or lime juiceor to taste
2tablespoonschopped cilantro leavesto garnish
Heat oil in a non-stick pan over medium-high heat. Add the cumin and nigella seeds and let them sizzle for a few seconds. Add the chopped onions and sauté, stirring frequently, until they turn lightly golden, about 5-6 minutes.
Add the garlic and ginger and sauté until the raw smell disappears, about 30 seconds. Add the tomatoes, spice powders (coriander, cumin, turmeric, red chili) and salt. Cook until the tomatoes are soft and the oil begins to separate from them, about 4-5 minutes.
Add the potatoes, cauliflower, and green chili pepper. Stir-fry for about 4-5 minutes.
Turn the heat down to low-medium, cover, and let cook for about 20 minutes, stirring once or twice in between.*
When the vegetables are cooked and all the moisture is gone, turn off the heat and add the soy sauce and lemon juice. Mix well and garnish with chopped cilantro. Serve with roti, naan, or rice.
*The goal is to let the vegetables cook in their own juices, adding only a bit of water if absolutely necessary.