One of my favourite dishes at our favourite Indian restaurant, Sahib's in Northwood Hills, is a starter called maree aloo - sauteed potatoes liberally coated in black pepper. So I sort of had that in mind when I threw together this supper.
Peppered Potatoes and Cauliflower
500g new potatoes
1 small head of cauliflower
1 sprig fresh green peppercorns
1/2 tsp white peppercorns
1/2 tsp black peppercorns
pinch cumin seeds
big pinch curry leaves
2 cloves garlic
big knob of butter
Tomatoes, coriander leaves and strained yoghurt to serve.
Boil the potatoes. About 2/3 of the way through the cooking time, add the cauliflower, broken into florets. While it is cooking grind the 3 peppercorns, cumin seeds, salt and curry leaves in a spice grinder to a coarse powder.
Drain the potatoes and cauliflower. Melt the butter in the saucepan and add the garlic, cut into slivers. When it starts to sizzle, and the pepper mixture, and saute for a minute. Add the drained vegetables and crush a bit with a potato masher, then give it a good stir to make sure it is all well-coated with the spices.
Serve with a good handful of chopped coriander, a spoonful of strained yoghurt and a few halved cherry tomatoes.
Serves 2 as a main, 4-6 as a side dish. And I suspect the leftovers would make really outstanding potato cakes, mixed with an egg to bind.