Saunfiana Gobhi Aloo (Cauliflower-Potato stir fry with aromatic fennel spices)

It's always interesting to see a slight difference in spice mix, the way you use them and at what stage you add them, makes a simple dish so elegant!

There is something very simple, nice and comforting about this cauliflower-potato preparation. I have always preferred to have cauliflower in its most natural form - less spice, crunchy, mild and flavorful. This perhaps comes from the way I have grown up eating this vegetable. Mom always kept it simple – either in a thin tangy tomato based gravy or as simple stir fry with lots of fresh cilantro and of course a few variations at times with  paneer, potatoes, peas or onions etc. 

This preparation is called 'Saunfiana' because of the use of  'Saunf' which means fennel seeds in Hindi. Fennel and coriander seeds always compliment the sweetness of cauliflower and potatoes.

Though this preparation has most of the spices very coarsely ground, as if in a very earthy/rustic style but the flavors you get as you bite into seem as if unfolding layers in a very elegant manner. With each morsel you bite into a different spice! 

I would rate this is as a must-make for vegetarian guests! By far, one of my most favorite cauliflower-potato preparation.  And it's super easy and fast!

You need (serves 2) :

Cauliflower – 1 cup (cut into bite size florets)

Potatoes – 2 (peeled and cut into half or quarter, to make it same size as the cauliflower florets)

Coriander seeds – 1 Tbsp

Saunf/ Fennel seeds – 2 tsp

Cumin Seeds – 1 tsp

Peppercorn – 10-15 nos. 

Salt – to taste

Mustard oil – 1-2 Tbsp

Asafoetida/ Hing – ¼ tsp

Red chili powder – ¼ tsp (adjust to taste)

Turmeric powder – ¼ tsp

Fresh cilantro/ Coriander leaves

Lime Juice – 1 tsp (optional or as per taste)

1. In boiling water add half teaspoon of salt. Add the cauliflower and boil for 1 min. (Don't boil any longer longer as this will cook the cauliflower and make it gooey). Drain the cauliflower and run under cold water immediately. This is to stop the cooking process and retain the color/ texture. 
2. Boil the potatoes till half done. Drain and keep aside. Again make sure they are only half cooked and not any more. This will makes sure the potatoes and cauliflower when cooked together will cook to perfection. 
3. Dry roast on low flame the coriander, cumin, saunf/fennel seeds and peppercorn till you get a nice aroma. Don't over roast as they will burn and lose the flavor :).  Stop roasting once you get the aroma of the spices. Coarsely grind these spices in a mortar-pestle. Don't use a blender you need it very very coarse (as shown in the picture). If you don't have a mortar-pestle, take the spices in a zip-lock bag or roll between a cloth and bash it with any heavy object (no ceramic/ fine china please :))
4. In a non-stick pan, add the mustard oil and heat till it fumes. This will ensure all the bitterness of the oil is gone. Add asafoetida/ hing. 
5. Now add the potato, cauliflower and mix well. 
6. Add red chili powder, salt and turmeric and give it a quick stir.
7. Now cover and cook for 4-5 min.  
8. Now add the ground spice mix and gently stir. 
9. Cover and cook for another 4-5 min or until done. 
10. Now add freshly chopped cilantro and a add a dash of lime (if you like it slight tangy)!

* if you are using baby potatoes, can leave the skin on.