This is a slight variation of the usual aloo-gobhi subji. I found it in the Hare Krishna Book of Vegetarian Cooking and loved its delicate gingery flavor and the addition of paneer. Here's how I made it:
1 cauliflower - cut into flowerets
2 small potatoes - cubed
200 gms paneer - cubed
2 tsp oil or ghee
1/2 tsp mustard seeds
1 tsp ginger paste
2 bay leaves
1/2 tsp turmeric pwd
1 tsp cumin pwd
1 tsp coriander pwd
1/2 tsp red chilli pwd or to taste
1/2 tsp cinnamon pwd
Salt to taste
1/2 tsp garam masala pwd
Cilantro for garnish
The original recipe called for deep frying the cauliflower, potatoes and paneer. I chickened out and shallow fried each in a non-stick wok with 2 tsp oil each.
Heat 2 tsp oil/ghee. Add the mustard seeds. When they stop spluttering, add the ginger paste and bay leaves. Saute 30 secs. Add all the dry spices, except garam masala. Immediately add about 2 cups water. Stir well and bring to a rapid boil. Then reduce to a simmer. Add the fried cauliflower. Cover and cook 5 mins. Add the fried potatoes. Cover and cook again 5-7 mins. Add the paneer. Cook another 2-3 mins. Add salt and garam masala. Stir well. Garnish w/cilantro.
This Cauliflower-potato-paneer vegetable goes to the JFI-Cauliflower event at Paajaka.
JFI is the brainchild of Indira of Mahanandi fame.