Cauliflower and Potato Stir-Fry - East Indian Recipe

Ingredients

• 3 tablespoons canola oil
• 2 teaspoons cumin seeds
• 1 teaspoon caraway seeds
• ½ red onion, chopped
• 4 cloves garlic, minced
• 1 head cauliflower, cut into florets with 1-inch stalks
• 1 large potato, diced
• 1 teaspoon red chili powder
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• ¼ cup chopped fresh cilantro, or to taste

Instructions

1. Heat oil in a skillet over medium heat. Add cumin and caraway seeds; cook until they begin to pop and oil bubbles, 1 to 2 minutes. Add onion and garlic; cook and stir until onion is soft and translucent, 5 to 10 minutes.
2. Stir in cauliflower and potato until coated with oil. Add chili powder, turmeric, and salt; stir to coat vegetables.
3. Cover skillet; cook over medium-low heat, stirring occasionally, until cauliflower and potatoes are softened, about 20 minutes. Sprinkle with cilantro.