Cauliflower Bhaji/Indian Style Cauliflower and Potato

This recipe is delicious.  It was given to me by an excellent cook that I regard highly.  If you want to re-create the Indian restaurant experience in your own home, give this recipe a try.  It does not disappoint.  Keep in mind, if you are using a large cauliflower, you'll need to up the amount of each spice slightly.  

Ingredients:-

• One small head of cauliflower, about 1.5 quarts, chopped into even, bite-sized pieces.
• One medium sized potato, peeled, cooked and chopped into small chunks
• 1 tbsp canola oil
• A pinch of asafoetida (hing)
• 1/4 tsp turmeric
• 1/2 tsp cumin seeds
• 1/2 tsp coriander powder
• 1/4 tsp cayenne powder (or to taste)
• 1/2 tsp amchoor
• 1/8 tsp garam masala
• 1/2 tsp salt
• A small handful cilantro leaves, finely chopped

Directions:-

• Cook the cauliflower pieces.  This can be done by steaming, boiling, or microwaving.  I'm usually in a rush and often end up microwaving as it only takes about 3-4 minutes to cook the pieces.  
• The ideal "cooked" cauliflower piece is tender but still has a bite to it.   Play around with this to get it right - it will depend on different factors, for example, how powerful the microwave is, or how large or small one considers "bite-sized" to be.
• Heat the oil in a wide bottomed pan.  Add the cumin seeds and allow them to sizzle and become aromatic.  Add the turmeric and asafoetida. 
• Immediately add the cooked cauilflower pieces and cooked potato chunks.  Stir until spices evenly cover cauliflower and potato.
• Sprinkle evenly over the mixture - coriander powder, cayenne powder, amchoor, garam masala and salt.  Stir thoroughly over the heat until well combined.
• Add the cilantro and stir until evenly distributed.