Cauliflower and Potato Stir-Fry - East Indian Recipe

3 tablespoons canola oil

2 teaspoons cumin seeds

1 teaspoon caraway seeds

½ red onion, chopped

4 cloves garlic, minced

1 head cauliflower, cut into florets with 1-inch stalks

1 large potato, diced

1 teaspoon red chili powder

1 teaspoon ground turmeric

1 teaspoon salt

¼ cup chopped fresh cilantro, or to taste

Heat oil in a skillet over medium heat; add cumin and caraway seeds until they begin to pop and oil bubbles, 1 to 2 minutes. Cook and stir onion and garlic in the hot oil until onion is soft and translucent, 5 to 10 minutes.

Stir cauliflower and potato into onion mixture to coat with oil. Add chili powder, turmeric, and salt; stir to coat vegetables.

Cover skillet and cook vegetables over medium-low heat, stirring occasionally, until cauliflower and potatoes are softened, about 20 minutes. Sprinkle with cilantro.