Cauliflower and Potatoes with Indian Spices

8 ounces potatoes
3 tablespoons peanut oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teasspoon turmeric
1/4 teaspoon cayenne
1 green chili, seeded and minced
1 medium cauliflower, broken into florets
1 teaspoon cumin seeds
2 garlic cloves, sliced
2 teaspoons cilantro, chopped

Cook potatoes in their skins in boiling water for 20 minutes, until just tender. Drain and let cool. When cool enough to handle, peel and cut into 1 inch cubes.

Heat 3 tablespoon of oil in wok. Add ground cumin, coriander, turmeric, cayenne, and chili. Let spices sizzle for a few seconds.

Add cauliflower and about 4 tablespoons of water. Cook over medium heat, stirring continuously, 6-8 minutes. Add potatoes and stir fry 2-3 minutes. Season with salt and remove from heat.

Heat remaining oil in small frying pan. When hot, add cumin seeds and garlic and cook until lighly browned. Pour mixture over vegetables, sprinkle with coriander, and serve.
from Vegetarian (Fraser)