Cauliflower, peas and potato (Spicy)

"This recipe can be eaten with rice or chpatis"
 
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Ready In:
30mins
Ingredients:
14
Serves:
2-4
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ingredients

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directions

  • Cut cauliflower into small florets.
  • Peel potatoes and cut into quarters (medium potatoes) and whole if using baby.
  • Pour oil into a saucepan and set over a moderate heat and add the mustard seeds, ajmoh and sesame seeds.
  • Put a lid on the saucepan.
  • The mustard seeds will start popping when heated and once they have stopped.
  • Add the vegetables and toss a few times.
  • add garlic, ginger pulp and all the spices and salt.
  • Toss again.
  • Add 1/4 pint of water and cook on a moderate heat for about 20 minutes.
  • Serve garnished with fresh corriander.

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Reviews

  1. The cilantro flavor made a big difference. If you can't stand cilantro, maybe add some lemon juice or something. I did improvise a bit with the spices, as I didn't have the mustard seeds or ajmoh seeds. I chose this recipe because the other Indian cauliflower and potato recipes called for onions, and I didn't have any. I really like onions, though, and I think I would have liked an onion flavor here. I thought the peas might add a nice green color, but they turned mushy and gray after cooking for 20 minutes. I give this 4 stars rather than 5 for the mushy peas. I ate this with whole wheat tortillas because I was too lazy to make chappatis.
     
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