Ingredients

• 2 tablespoons butter
• 1/2 to 1 medium onion, finely diced
• 1 to 2 teaspoons grated fresh ginger (or 1/2 to 1 teaspoon powdered ginger)
• 1/4 to 1/2 teaspoon whole coriander seeds
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups finely cubed potatoes such as Yukon Golds (peeled or unpeeled)
• 2 cups vegetable or chicken stock (or a stock-water combo)
• 1 cup diced carrots
• 5 cups cauliflower, cut into 1-inch florets
• 1 to 2 tablespoons lemon juice
• Hot, cooked brown rice

Directions

• Melt the butter in a large skillet over medium-low flame. Add the onions and cook, stirring occasionally until they begin to soften, 4 to 5 minutes. Stir in the ginger, coriander seeds, cumin, turmeric, salt and pepper and keep cooking until onions are tender, another 2 to 3
• minutes.
• Raise the heat to medium and add the potatoes and then the stock (or stock-water combo).
• Bring to a simmer and cook until potatoes are tender, about 10 minutes.
• Stir in the carrots and cauliflower, return the mixture to a simmer, then reduce the heat to medium-low and cover the pot. Keep cooking the mixture, removing the lid every so often to stir and check for doneness. Add a little water, if necessary, for a "saucy" dish. It may take up to another 15 minutes of cooking, depending on whether you prefer the cauliflower crisp-tender or very tender.
• Finish the dish by stirring in lemon juice to taste. Serve with brown rice.

Notes

• The dish is not only delicious and fairly easy to make, it's also very forgiving and adaptable.
• same treatment with any number of veggies besides cauliflower, potato and carrot. Spinach
• and black-eyed peas are a good [combo] that Himal Chuli features frequently, but you could
• experiment further. The secret is to not skip the squeeze of fresh lemon at the finish.
• The dish should be served on brown rice.
• Cooking note: Begin cooking the brown rice about 10 to 15 minutes before you start
• preparing the tarkari.

Photos