Ingredients

• 100g Western Star butter
• 1onion, diced
• 1 clovegarlic, crushed
• 1 teaspoonfinely grated fresh ginger
• 2 teaspoonsblack mustard seeds (optional)
• 1 teaspooncumin seeds
• 1 teaspoonturmeric
• 400gpotatoes, peeled and cut into large chunks
• 300gcauliflower, cut into large florets
• 2long green chillies, finely sliced
• 1/4 cupcoriander leaves, for serving
• 200gRiverina Fresh Natural yogurt, for serving

Method

• Melt butter in a large frypan or casserole with a lid. Add onion, garlic, ginger and spices, cook 1-2 minutes until fragrant and onions are golden.
• Add potatoes, 1 cup water and season to taste, stir to coat, cover and simmer for 10 minutes. Remove the lid and stir in cauliflower and chilli, cook for a further 10 minutes, until cauliflower and potatoes are tender and glossy. There should only be just enough liquid to moisten the vegetables.
• To serve, spoon onto a serving platter, scatter with coriander and drizzle with yogurt.
• - If you like a little more spice, add a teaspoon of garam masala or some bruised cardamom pods to this dish.