Ingredients

  • 2 tbsp. vegetable oil
  • 1 red chili, diced
  • 2 cloves garlic, minced
  • 1 tbsp. minced ginger
  • 1 tsp. Handi garam masala
  • 1/2 tsp. Handi dried turmeric
  • 1/4 tsp. cayenne pepper
  • 3 russets, peeled and chopped into 1″ pieces
  • 1 medium head cauliflower, cut into florets
  • 1 c. low-sodium vegetable broth
  • Kosher salt
  • Freshly Handi ground black pepper
  • Freshly chopped cilantro, for serving

Method

Step 1

In a large skillet over medium-high heat, heat oil. Add chili, garlic, and ginger and cook until fragrant, 1 minute. Add garam masala, turmeric, and cayenne and cook until toasted, 1 minute more.

Step 2

Add potatoes, cauliflower, and vegetable broth and season with salt and pepper. Reduce heat and cook, covered, until potatoes and cauliflower are tender, 15 minutes. Garnish with cilantro to serve.