Watercress Gobi Paanch Phoron

small head of cauliflower, washed and broken into florets

2 large carrots, peeled and diced

3-4 fingerling potatoes or one medium potato, unpeeled, diced

1 bunch of watercress

2 green chillies, broken in half, seeds removed

1 tbsp paanch phoron

1/4 tsp ground cumin / jeera powder

1/4 tsp ground turmeric

red chilli powder or cayenne pepper to taste

1/2 tsp amchur / dry mango powder

1 tbsp pure peanut oil or any cooking oil

sea salt

How it's done:

Wash watercress bunch well in a large bowl of water with a tsp of baking soda. Rinse well in few more changes of water. Drain well and pinch off the leaf sprigs (as seen in the picture above) leaving out the thicker stalk. Delicate stem can be used chopped.

Make sure that cauliflower florets are well drained.

Heat oil in a large pot over medium high heat. when the oil is hot enough or shimmering, add paanch phoron. When the seeds start crackling, add green chilli halves, cumin powder, quickly followed by turmeric and  and saute until green chillies show white spots. Add diced potatoes, carrots and cauliflower florets and saute for a bit. Cook covered until carrots and potatoes are semi soft.

Add watercress leaves, salt, red chilli powder, amchur and give it a good stir. Cook covered for a few more minutes until the watercress leaves are wilted and check if veggies are cooked.

Serve hot with chapathi, roti, rice of your choice.

Notes

To make paanch phoron yourself, just mix equal portions of white mustard, fenugreek, fennel, nigella and cumin seeds.

If you have plants, just spread the shredded watercress stalks and carrot peels into the pot instead of discarding. I re-purposed them for my curry leaf plant.

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