1 medium cauliflower
60ml cooking oil
1 medium onion, finely chopped
5 ml jeera (cumin) seeds
2 potatoes, peeled and cut into chunks
5ml chillli powder
2.5 ml borriee(turmeric)
1 ml ground koljander (coriander)
10 ml garam masala
30 ml fresh lemon juice
Break the cauliflower into florets and slice the remaining stem. Wash and soak in cold water for about 15 minutes, then drain well. Heat the oil in a deep saucepan and fry the onion until golden brown. Add the jeera seeds and the potatoes and fry for about 30 minutes. Stir in the cauliflower and fry for about 5 minutes, or until potatoes and cauliflower are tender and the mixture is dry. Add a little water during cooking to prevent the mixture sticking. Serve with rotis or white rice.
Five minutes before removing the curry from the heat, add 125 ml green peas.