• 30minutes
  • 195calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, P
MineralsSelenium, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 head cauliflower , fresh or 1 lb cauliflower , frozen, defrosted

  2. 4 potatoes , yukon gold are nice

  3. 1 tablespoon canola oil

  4. 1/3 teaspoon mustard seeds

  5. 1 tablespoon cumin seed

  6. 1 green chili, seeded and minced (I used serrano)

  7. 1 large onion

  8. 1 tablespoon garlic , minced

  9. 1 tablespoon ginger , grated

  10. 1/2 teaspoon turmeric

  11. 1 teaspoon cumin powder

  12. 2 teaspoons coriander powder

  13. 1/4 teaspoon red chili powder (to taste)

  14. cayenne pepper (to taste)

  15. salt , to taste

  16. 1 teaspoon garam masala , added after dish is cooked

Instructions Jump to Ingredients ↑

  1. If using fresh cauliflower, separate florets from the head, wash and drain.

  2. If using frozen, defrost in microwave for 3-5 minutes.

  3. Wash, peel and cut potatoes into 1" cubes.

  4. Heat canola oil in a large pan over medium heat.

  5. Add mustard and cumin seeds and fry until seeds begin to pop and cumin becomes fragrant.

  6. Next add your chilis, garlic and ginger, and fry for a minute until they become fragrant as well.

  7. Add potatoes, stir to coat with oil and then sprinkle over turmeric, cumin powder, coriander, and chili powder or caynenne if using.

  8. Stir to coat, cover pan and cook for 10 minutes or until potatoes are halfway done.

  9. Add cauliflower, sprinkle with a little more turmeric, and stir to coat with oil and spices.

  10. Add 1-3 tbsp of water, cover and cook another 10 minutes or until potatoes are soft.

  11. When finished check for salt and add if needed.

  12. Sprinkle with garam masala to taste, and serve.


Send feedback