Main Course: Cauliflower with Potatoes and Chickpeas

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Adapted from Madhur Jaffrey's "Indian Cooking"

This is very close to Madhur Jaffrey's original recipe.  The only changes are to leave the potatoes unpeeled, and the addition of some chickpeas to make this more of a main course.  As potatoes generally retain a lot of pesticide residue, it's a good idea to use organic ones if you leave the peel on.

2 medium boiling potatoes (such as red or Yukon Gold)

1 small cauliflower, or 1 10 oz. bag cauliflower florets

4 Tbs. cooking oil

1 tsp. cumin seeds, whole

1 tsp. cumin seeds, ground
1/2 tsp. roasted cumin seeds, ground*
1/2 tsp. coriander seeds, ground 

1/4 tsp. turmeric

1/4 tsp. cayenne

1 jalapeño, seeded and finely chopped

1 15 oz. can chickpeas, rinsed and drained

1 tsp. salt 

freshly ground pepper

1. Scrub, then cut potatoes into 1/2" dice.  Boil in salted water until fork tender, then drain.

2. If whole, break cauliflower into small florets.  Place florets in a large bowl of water for 30 minutes, then drain.

3. Heat oil in a large skillet over medium high heat.  Add whole cumin seeds and allow to sizzle for several seconds.  Add cauliflower and sauté until browned in spots.  Cover pan and turn the heat to medium low for about 4-6 minutes, until cauliflower has softened. 

4. Add potatoes and remaining ingredients and stir gently until spices are evenly distributed.  Turn heat to medium and cook until jalapeno is soft and chickpeas are heated through, several more minutes.

* Heat cumin seeds in a dry skillet over a medium flame until fragrant and darkened, then grind.