Cauliflower and Potatoes With Black Mustard Seeds

"A great vegetarian meal."
 
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Ready In:
40mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Peel potatoes and cut into 1/2- inch cubes; place in a bowl of water.
  • Separate cauliflower into flowerets about the same size as the potato cubes.
  • Set aside.
  • Mix mustard with fenugreek in a small bowl.
  • Mix ground spices together in a small bowl, and add some salt.
  • Place all ingredients near the stove.
  • Heat oil in a pan until very hot.
  • Add whole seeds all at once, keeping face away from pan.
  • Have a lid ready to cover pan, if needed.
  • As mustard seeds turn gray, lower neat to medium and add ground spices.
  • Cook for 1 or 2 seconds, then stir in garlic, then tomato and green chiles.
  • Cook for about 5 minutes.
  • Drain potatoes and add to pan, along with cauliflower; cook for 5 minutes, stirring to coat vegetables with spices.
  • Add 1/2 cup water and 1/2 cup cilantro.
  • Cover and simmer until vegetables are tender.
  • Check water level frequently, and add more as needed.
  • Taste for salt, add lemon juice, stir well, and serve garnished with remaining cilantro.

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