Alu Gobhi

Heat the oil in a heavy-bottomed saucepan over medium-high heat. When hot, add the cumin. As soon as the seeds begin to pop, stir in the tomato puree and cook for 30 seconds. Stir in the potatoes and 1 1/2 teaspoons of the salt, reduce the heat to low and cook, covered, until the outer layer of the potato is cooked, 8 to 10 minutes. Add the cauliflower, ginger, coriander, turmeric, cayenne and the remaining 1 1/2 teaspoons salt and stir it all together without damaging the florets. Cover and cook until the cauliflower is tender, 15 to 20 minutes, adding 1/2 cup of the cilantro during the final minutes of cooking. Serve garnished with the remaining 1/2 cup cilantro. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.