This classic potato and cauliflower curry is simple yet deeply flavorful, and mustard oil adds a unique punch.

Ingredients:

• 2 tbsp mustard oil
• 1 tsp cumin seeds
• 1 bay leaf
• 1 large onion, thinly sliced
• 2 green chilies, slit (optional)
• 2-inch ginger, grated
• 2 cloves garlic, minced
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp coriander powder
• 1/4 tsp garam masala
• 1/2 tsp salt
• 1 large tomato, finely chopped
• 2 large potatoes, peeled and cubed
• 1 medium cauliflower, cut into florets
• 1/2 cup water
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat mustard oil in a pressure cooker or heavy-bottomed pan over medium heat.  Add cumin seeds and bay leaf. When the seeds sizzle, add onion and green chilies (if using). Saute until golden brown.
2. Add ginger, garlic, turmeric, red chili powder, coriander powder, garam masala, and salt. Stir for a minute.
3. Add tomato and cook until softened and mushy.
4. Add potatoes, cauliflower, and water. Bring to a boil, then close the pressure cooker and cook for 2 whistles. If using a pan, cover and simmer for 15-20 minutes, or until vegetables are tender.
5. Open the pressure cooker and mash lightly with a potato masher for a thicker gravy.
6. Garnish with fresh cilantro and serve hot with rice or roti.