Taheri

1. Pour the oil into a large pan on a high heat. Halve the potatoes. When the oil is hot, stir in the ginger and as it starts to brown, mix in the cauliflower, potato and peas.

2. Stir for 1 minute until the vegetables are sealed all over, and add the spices. Mix viciously for a further 2 minutes to coat all the vegetables with the masala.

3. Place the rice in a sieve and rinse it thoroughly in cold water before pouring it into the masala mixture. Stir the rice well for about 2 minutes, mixing it into the spices, then add one-and-a-half times as much hot water as rice. Add salt to taste and bring to the boil.

4. When the water starts bubbling, lower the heat, cover with a lid and simmer for about 10 minutes, or until the rice has absorbed all the water and is cooked through.

5. Serve with a fresh tomato and onion raita, and lime pickle.