Photo by Vinita Punjabi
Roast the mustard seeds in a pan, until they begin to pop. Then, add a couple of tablespoons of water and the onions, garlic, turmeric, garam masala, cinnamon, chillies, ginger and salt. (All the spices except fresh coriander and black pepper.) Sauté for five minutes or so, until the spices are fragrant and the onion begins to brown. Add a little more water – a tablespoon at a time – if required, to prevent sticking of the ingredients to the pan. Add the potatoes, cauliflower and just enough water to cover them (about 2 cups). Add more salt and the tofu, if you’re using it. Cover and cook, stirring occasionally, for about 15 minutes, until the potatoes are just done. Add the coconut milk and your colourful vegetables of choice and simmer on low heat for 10-15 minutes more. Don’t let the curry boil after you’ve added the coconut milk because it will curdle!
When the curry is almost ready, taste it, adjust the seasonings, garnish with fresh coriander and serve.
Serve with yellow rice (cook 2 cups brown basmati rice with garam masala and cumin (a pinch each), turmeric (up to ½ tsp), a couple slices of ginger, a couple of cinnamon sticks, salt and a teaspoon of toasted mustard seeds in a rice cooker).
Serve with cumin rice (cook brown rice with a teaspoon of toasted cumin seeds and salt in a rice cooker) or just rice. It is also good with side dishes of dal, mango chutney and cucumber salad.