Temia

Garlic Ginger Paste 1. Throw the garlic, ginger and canola oil in a food processor and let it go until it forms a semi-smooth paste. There will still be tiny little bits in there, but overall it should resemble a paste. 2. Mix the ginger-garlic paste, corriander, turmeric and 1/2 cup water into a small bowl. This is the simple wet masala (spice mix). Set aside. 3. In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cummin seeds and wait until they are done spluttering. 4. Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the peremiter of the masala, about 2 minutes. 5. Add the cauliflower and potatoes, stirring to coat the vegatables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and the potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve.