Foods

• 3 pounds white potatoes*
  
• 1 medium head   cauliflower, broken into bite-sized  florets, tough stalks discarded
  
• 6 tablespoons vegetable oil, divided
  
• 1 medium onion, pureed**
  
• 3 cloves garlic, crushed
  
• 1 1-inch piece ginger, peeled and grated fine
  
• 1 1/2 teaspoons   ground coriander
  
• 1/2 teaspoon ground turmeric
  
• 1/2 teaspoon ground cumin
  
• 1/2 teaspoon ground chili powder
  
• ½–1 teaspoon freshly ground black pepper
  
• 2 tablespoons tomato paste
  
• 6 cups chicken stock
• 1 teaspoon salt
  

1. Peel the potatoes and cook them in boiling water until tender but not mushy. Cool thoroughly.

   2. Mash half of the potatoes with a ricer and set aside. Cut the other half into cubes.

   3. Heat several tablespoons of oil in a heavy-bottomed pan set over medium-high heat.

   4. Add the cubed potatoes and lightly brown them. Remove and set aside.

   5. Pour in more oil, heat, add the cauliflower and lightly brown. Remove and set aside.

   6. Add the remaining oil, heat and add the onions. Adjust the heat to prevent burning and cook until softened, approximately 3 to 5 minutes.

   7. Stir in the garlic and ginger and cook for one minute.

   8. Sprinkle the coriander, turmeric, cumin, chili, and black pepper over the onions and cook for one minute.

   9. Add the tomato paste and mix well.

  10. Pour in ½ cup of stock, mix well and cook for two minutes. Adjust the heat as needed to prevent burning.

  11. Continue adding the stock one cup at a time.