This classic Indian dish is a favorite among the vegan/vegetarian community. This simple yet flavorful meal is filling, inexpensive, and very easy to make.
In a dutch oven heat 1 cup of vegetable oil to approximately 350 degrees.
Deep fry the cauliflower and potatoes in small batches, 3-5 minutes per batch or until a thin crust starts to form around the vegetables.
Carefully pour off the hot oil into a heatproof container, reserving 1/4 cup of hot oil for the masala.
Place the dutch oven back over high heat and add the reserved oil.
To the hot oil add the cumin seed and mustard seed. Carefully stir for 30 seconds, please be cautions as the seeds will pop.
Add ginger, garlic and green chili to the hot oil. Carefully stir for about 30 seconds. Reduce heat to medium and add the onions. Cook for 5-10 minutes stirring occasionally to prevent burning.
Once the onions are translucent have have began to brown add the tomatoes and ground spices. Stir and cook for 5 additional minutes until the tomatoes have began to break down and become saucy.
Add the cauliflower and potatoes to the masala and stir to coat. Reduce heat to medium-low, cover and cook for 5 minutes. After 5 minutes stir to make sure nothing is getting stuck to the bottom and cook for an additional 5 minutes.
After 10 minutes of cooking time, check the potatoes and make sure they are tender and the cauliflower is cooked but still a bit firm. If needed, stir and cook an additional 5 minutes.