Potato, Cauliflower And Pea Curry

• 2/3 cup oil
• 2 tablespoons panch phoron (see recipe)
• 4 medium onions, thinly sliced
• 10 medium potatoes, cut in 1" cubes
• 2 small cauliflower, cut in 1" pieces
• 2 teaspoons turmeric
• 2 teaspoons cayenne pepper
• 2 teaspoons salt
• 2 teaspoons sugar
• 1 cup water, or as needed
• 2 cups baby peas, fresh or frozen

1. Heat oil over medium-high heat in large saute pan. Add Bengali spice mixture. When seeds begin to pop, add onions and fry until caramelized.
2. Add potatoes and cauliflower, turmeric, salt, sugar, and water. Cook over medium heat until potatoes are tender, stirring often to prevent vegetables from sticking and burning. Add peas and cook until heated through.
3. Remove to a casserole dish and cover with foil or put a lid on. Keep warm in oven. Can also be made the day before and warmed before serving.

oil, phoron, onions, potatoes, cauliflower, turmeric, cayenne pepper, salt, sugar, water, baby peas

Taken from www.epicurious.com/recipes/member/views/potato-cauliflower-and-pea-curry-50029218 (may not work)