• Balj


Updated: Mar 17, 2021


A modern take on a traditional recipe. Very simple to make as long as you have the right spices lying around. I like to freshly ground my spices as it brings out the most flavour, however pre-ground spices will be good also.


2 medium russet potatoes, cut into 2"-long sticks

1 medium head of cauliflower, cut into small florets

1tsp. cumin seeds

1tsp. ground coriander

½tsp. ground turmeric

1small onion, finely chopped

1Tbsp. thinly sliced ginger

Pinch of asafetida (optional, but really great)

Pinch of red chilli powder

1Tbsp. (or more) fresh lime juice

½ cup chopped coriander


  1. Chop potatoes and cauliflower into 1cm strips. Then roast for 30-45 minutes until golden brown

  2. Add the spices to the pan and lightly toast for 1-2 minutes

  3. Add onions and cook for 5-8 minutes

  4. Add ginger, asafetida, red chilli powder

  5. Add potatoes and cauliflower into the pan and mix all together until combined and cook for a further 5 minutes

  6. Garnish with fresh lime juice and coriander

5 views0 comments

Recent Posts

See All