I am afraid that I do not know which cookbook this recipe is from. But I am happy to say that my photocopy is speckled with splatters attesting to how often it is used. This is a slow cooker meal but it can also be made on the stove top. Ingredients 1 large cauliflower cut into 1 inch florets 1 large potato, peeled and diced (about 2 cups) 1 medium yellow or red onion, peeled and coarsely chopped 1 medium tomato, diced (optional) 1 (2 inch) piece ginger, peeled and grated 3 cloves garlic, peeled and chopped, minced, or grated 3-4 green chilies, chopped or sliced lengthwise 1 tbsp cumin seeds 1 tbsp red chili powder 1 tbsp garam masala 1 tbsp salt 1 tsp turmeric powder 3 tbsp butter 1 heaping tbsp fresh coriander, chopped
Method 1. Put all of the ingredients except the cilantro in the slow cooker. Mix well. 2. Cook on low for 3 hours. Mix once or twice during cooking, especially in the beginning. Eventually the cauliflower will release enough liquid to prevent anything from sticking to the sides of the slow cooker. 3. Add coriander. Mix well but gently so as not to break up the cauliflower.