Cauliflower and Potatoes Cooked with Fenugreek and Fennel Seeds

• 1 small head cauliflower
• 3 medium potatoes
• 1/4 teaspoon whole fenugreek seeds
• 1 teaspoon whole fennel seeds
• 1 teaspoon whole cumin seeds
• 1 or 2 whole dried hot red peppers
• 3/4 teaspoon ground turmeric
• 1 teaspoon ground coriander seeds
• 1 to 1 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 teaspoon garam masala

Break cauliflower into flowerets. Cut each floweret lengthwise, 1/2 inch thick. Cut potatoes into 1/2 inch dice. Soak cauliflower and potatoes in cold water for 1/2 hour. Drain vegetables and dry in a dish towel.

Heat oil in a large skillet. When oil is hot, scatter in fenugreek, fennel, cumin, and red peppers. Stir quickly and add cauliflower and potatoes. Stir and lower heat to medium. Sprinkle the turmeric, coriander, salt, and pepper over the vegetables and sauté for 8 to 10 minutes. Add 1/4 cup water and cover. Turn heat to very low and steam vegetable 7 to 10 minutes until tender. Sprinkle with garam masala, stir, and serve.