Ginger-Garlic Cauliflower and Potato Stir-Fry with Bell Peppers

1.If marinating: In a medium bowl, combine the cauliflower florets and potato cubes with the marinade ingredients: salt, pepper, turmeric powder, masala, dhaniya powder, and lemon juice. Mix well to coat thoroughly. Set aside for at least 15 minutes.

2.Par-cook the potatoes: Place the cubed potatoes in a small pot, cover with water, add a pinch of salt, and bring to a boil. Cook until they are just beginning to soften but still firm (about 5-7 minutes). Drain well and set aside.

3.Heat the vegetable oil in a large wok or heavy-bottomed skillet over medium-high heat until shimmering.

4.Add the sliced onion and sauté for 3-4 minutes until they begin to soften and turn translucent.

5.Add the minced garlic, grated ginger, sliced red bell pepper, and green bell pepper to the wok. Stir-fry continuously for about 2 minutes until the vegetables start to tenderize slightly and the aromatics are fragrant, being careful not to burn the garlic.

6.Add the marinated cauliflower and par-cooked potatoes to the wok. Spread them out and let them sear undisturbed for 3 minutes to develop some color, then stir-fry until the vegetables are lightly browned and beginning to become tender, about 7-9 minutes.

7.Stir in the chopped tomato and the chilli powder. Cook for 2 minutes until the tomato starts to break down slightly.

8.If the mixture seems too dry, add 1-2 tablespoons of water to create a light sauce. Season with additional salt and pepper if necessary.

9.Continue to stir-fry for another minute until everything is well combined and the potatoes are tender (test with a fork).

10.Remove the stir-fry from the heat. Garnish generously with fresh chopped coriander before serving hot with rice or flatbread.