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.
