1 head of cauliflower about 7" at its widest diameter
2 medium sized boiling potatoes
4 T. vegetable oil
1/4 t. whole fenugreek
1 t. whole fennel seeds
1 t. whole cumin seeds
2 whole dried hot red peppers
3/4 t. ground turmeric
1 t. ground coriander seeds
1/2 t. salt
1/8 t. freshly ground pepper

Optional: garam masala

1. Break cauliflower into flowerets about 2" long
2. Peel potatoes
3. Cut potatoes into cubes about 1/2 on each side
4. Heat oil over high heat in a large 12" - 14" fry pan with a cover
5. When the oil is smoking, scatter the fenugreek seeds, the fennel seeds, the cumin seeds and the dried peppers
6. Stir once quickly add the cauliflower and the potatoes
7. Stir again and turn the heat to medium
8. Mix together the turmeric, coriander, salt and pepper and sprinkle over the vegetables
9. Saute them for about 8 - 10 minutes until some of potato and cauliflower pieces are browned
10. Add 1/4 c. water and cover immediately
11. Turn the heat very low and steam the vegetables 7 - 10 minutes until the vegetables are tender
12. Optional serving suggestion: sprinkle with garam masala

Note: Unusual spices unavailable from your local Indian market can be ordered from the online vendor Organic India or ishopindian in the US.

Serves 4 - 6 people depending upon whether it is a main course or a side dish.