CAULIFLOWER, POTATOES AND PEAS, INDIAN-STYLE

3 tablespoons clarified butter* or vegetable oil
2 teaspoons each cumin seeds and coriander seeds
1 tablespoon finely minced fresh ginger
1 small fresh green chile, such as Serrano or jalapeno**
1/2 teaspoon ground turmeric
1/2 teaspoon coarse salt
1 (1 1/2- to 2-pound) head cauliflower, cut into 2-by-2-inch florets
1/2 pound red-skinned potatoes, scrubbed and cut into 3/4-inch chunks
2/3 cup water, plus more as needed
1/2 cup peas, frozen or fresh
1 tablespoon extra-virgin olive oil or unsalted butter
Salt, to taste
2 tablespoons chopped cilantro

Heat clarified butter or oil in large, deep skillet over medium-high heat. Add cumin, coriander, ginger and chile; stir and cook until spices release fragrance and begin to sizzle, about 10 seconds.

Add turmeric and salt and stir. Add cauliflower and potatoes; stir to coat. Add water, cover and reduce heat to low simmer. Cook, checking once or twice to make sure liquid remains in pan, until almost tender, about 18 minutes. If pan appears dry, add 1/4 cup more water.

Stir in peas, cover and simmer another 3-5 minutes, or until tender.

Uncover and increase heat to medium-high. Bring any liquid left in pan to boil. Add 1 tablespoon oil or butter. Stir gently. Give pan a shake to ensure nothing is sticking and cook about 5 minutes, or until vegetables are lightly browned. Taste and season with salt, as needed. Stir in cilantro and serve.

*HOW TO CLARIFY BUTTER:
Melt 1 stick (1/2 cup) in small saucepan over low heat. When melted and threatening to simmer, remove from heat. With spoon, skim off and discard foam. Slowly pour off clear butter into separate container, leaving white sediment at bottom.

**Use chile seeds for a hotter dish; discard them for less heat. Use caution when working with fresh chiles. Upon completion, wash hands and work surface thoroughly and do not touch eyes or face.

Yield: 4-6 servings
Source: All About Braising by Molly Stevens