Cauliflower-potato-paneer vegetable

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.