Make this authentic Indian vegetable dish at home - perfect on its own or as an accompaniment to a meat curry.
Used different ingredients. I added mustard seeds. You should always allow these (+ the cumin seeds) to pop in the hot oil before you start cooking the rest of your ingredients, so as to release more flavour. I also added fresh chilli and the juice of a lemon, as well as peas and sweetcorn, to give it more colour. - 16 May 2009
The flavours in this are good. I added a tsp of coriander seeds (crushed first with my pestle and motar) instead of fresh coriander leaves. Definitely cook the cumin & coriander until it starts popping before putting in the vege to allow the flavours to intensify. I would definitely steam the vegie first - my cumin ended up getting burnt as the potato took a long time to cook. - 19 May 2009
Quick and easy. I steamed the potatoes and caulflower before adding to the pan. I have made this twice now and I would recomend it to any one who likes an authentic flavour. I store it by partialy doing the final cook and freezing then when fully defrosting I finish the cooking until nice and brown. The reult is delicious as always it seems better after freezing as it has had time to marinade. Thank you for an excellent recipie. - 10 Oct 2012