Cauliflower and Potato Baked in Tandoori Sauce

First, prepare the garlic-ginger paste. Place the garlic, ginger, 1 tablespoon of oil, and a pinch of salt into a food processor, blender, or mortar. Blend until creamy. This mixture can be stored in the refrigerator in a sealed container or clip-top jar for a longer period, so you can prepare multiple batches.

Break the cauliflower into florets of about 3-4 cm, and cut the potatoes into quarters.

Heat water in a deep pot and place a vegetable steamer over it. Let the cauliflower and potatoes, seasoned with salt and turmeric, steam.