Indian Potatoes

When Jeanette asked me for Indian recipes, she mentioned a specific dish. To quote her blogolicious husband Michael's email to me:
"There's some dish with cauliflower and potatoes, which probably has curry involved, and is yellow. She doesn't know what it is. Yes, she has two Indian ex-roommates, but she's asking you."
Well, Jeanette and Michael, I think I've found it! It doesn't have any curry in it, but it has cumin seeds. It also has turmeric in it, which explains why it's yellow. I hope it lives up to what you had in mind! Enjoy!!

l lb potatoes
1 head cauliflower
2 tsp oil
1 tsp turmeric.
1/2 tsp cumin seeds.
1/2 cup mushrooms.
Freshly ground black pepper


Rinse and scrub potatoes, then chop into small pieces. Cut cauliflower into small florets. Par-boil the potatoes for 5 minutes, then add the cauliflower and cook for a further 4 minutes. Drain.
Heat oil in a wok and then add the spices. Cook for about one minute and then add the vegetables. Cook for 5 minutes or so until the vegetables are tender. Serve immediately.

Tip:
Clearly, the cumin seeds are the key ingredient here. They add an understated flavor that's the perfect backdrop for the other flavors.
I used red potatoes because I like the way their red skin plays against the yellow from the turmeric, but feel free to use any potatoes you like.