12 December 2012,21:36 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Heat the oil in a non-stick saucepan and fry the cumin seeds and asafoetida for about 10-20 seconds. Turn the heat down.
  • Add the chillies and the ginger, stir-fry at least for 20-30 seconds before adding the turmeric, coriander powder and salt.
  • Add the vegetables and stir to coat well in the spices.
  • Add little hot water, cover and cook for about 20-22 minutes or until the vegetables are tender.
  • Uncover the pan and dry off any excess water over a high heat while gently tossing the vegetables. Adjust seasoning with salt.
  • Stir in the mango powder, garam masala and fenugreek leaves. Serve hot, garnished with the fresh coriander.


  • 350 grams new potatoes, peeled and cut into thick wedges
  • 1 small head of cauliflower, cut into large florets
  • 1 tablespoon IDHAYAM sesame oil
  • 1 teaspoon garam masala
  • 1 teaspoon cumin seeds
  • 1-2 green chillies, seeded and sliced  
  • 2 inch piece of fresh ginger, peeled and cut into fine shreds
  • ½ teaspoon turmeric powder
  • ½ teaspoon dried mango powder
  • 2 teaspoon coriander powder
  • A pinch of asafoetida  
  • Salt to taste
  • 2 teaspoon dried fenugreek leaves, crumbled
  • A small handful of chopped fresh coriander to garnish

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