Brought to Ipoh by immigrants from India, this dish derives its great depth of flavor from a base of caramelized onions and an abundance of spices. This recipe first appeared in our October 2011 issue along with Jayanthi Daniel’s article Hungry City.
- 1⁄2 cup canola oil
- 2 medium russet potatoes, halved lengthwise and cut crosswise into 1 ½” pieces
- 1 large cauliflower (about 1 lb.) broken into medium-size florets
- 3 medium yellow onions, finely chopped
- 1 (2″) piece ginger, peeled and cut into 1″ matchsticks
- 2 canned whole, peeled tomatoes, crushed
- 1 1⁄2 tsp. ground coriander
- 1⁄2 tsp. cayenne
- 1⁄2 tsp. ground turmeric
- 1⁄2 cup frozen green peas
- 1⁄2 tsp. ground cumin
- 1⁄2 tsp. garam masala
- Kosher salt and freshly ground black pepper, to taste
- Heat oil in a 12″ skillet over medium-high heat; add potatoes, and cook, turning as needed, until browned all over and barely cooked through, about 12 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain; set aside. Add cauliflower to oil, and cook, turning as needed, until browned all over and barely cooked through, about 10 minutes; transfer to paper towels to drain, and set aside.
- Return skillet to medium-high heat; add onions, and cook, stirring, until lightly browned, about 12 minutes. Add ginger, and cook, stirring, until onions are slightly darker, about 2 minutes. Add tomatoes, and cook, stirring, until caramelized, 4-6 minutes. Add coriander, cayenne, turmeric, and salt and pepper, and cook until fragrant, about 1 minute. Add potatoes, cauliflower, peas, and 1 tbsp. water, stir to combine, and cover skillet. Cook until potatoes and cauliflower are cooked through, about 5 minutes. Remove from heat; stir in cumin and garam masala.