1 medium Cauliflower (divided into small florets) 3 cups of Potatoes (boiled, peeled and diced) 1 tsp. of Mustard Seeds (Rai) 1 tbsp. Cumin Seeds (Zeera) 1 tsp. Grounded Ginger (Adrak) 1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste) 1 tsp. Turmeric Powder (Haldi) ¼ cup Vegetable Stock ¼ cup Plain Yogurt 1 tbsp. Cooking Oil Heat oil in a heavy pan. When oil gets hot add in the seeds, stir until they begin to pop. Then add in all of the other spices, cauliflower, potatoes and vegetable stock. Stir to mix evenly. Cover and simmer for about 15 minutes, or until the cauliflower is done but still crisp. Finally stir in the yogurt and mix. Let simmer on low heat for another 5 minutes or until well hot.

Serving Suggestions: Serve hot with Plain Rice, Chapati Roti or Nan Yield: 4 Servings Degree of Difficulty: Medium Recipe Category: Main Course Vegetarian Recipe Ethnic Group: Pakistani

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