INGREDIENTS
1/4 tsp
asafetida
14 ozs
canned tomatoes
1 medium
cauliflower
1 1/2 tsps
cumin seeds
2 handfuls
fresh cilantro
3
garlic cloves
1 tbsp
ginger
4
green chilies
2 tsps
ground coriander
1/2 tsp
ground cumin
1/2 tsp
red chili powder
2 media
red-skinned potatoes
1 pinch
salt
1 1/2 tsps
turmeric
2 tbsps
unsalted butter
2 tbsps
vegetable oil