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Indian Spiced Cauliflower, Potatoes and Peas (Gobhi Matar Raseda

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“This is incredibly delicious, and super healthy. This is adapted from Julie Sahni's "Classic Indian Cooking". It has less salt and oil than the original and less liquid - this dish is traditionally served like a stew, but I like it more saucy. If you prefer a soup, just add 1 more cup of water. To make this a more protein rich vegetarian meal, it's yummy with a can of chickpeas added along with the tomatoes. For the potatoes, use 1 large or 2 small potatoes. You can serve with basmati rice, bread or just inhale it directly from the bowl. This makes 4 main dish portions, or 6-8 as a side dish.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut cauliflower into florets, approximately 1 1/2". Peel potato and cut into about 3/4" dice. Measure out the cumin powder, coriander, turmeric and cayenne into a small bowl and have it ready next to the stove.
  2. Heat oil in a large, deep skillet over medium heat. When the oil shimmers, add the cumin seeds and stir-fry for 20-30 seconds, until they brown.
  3. Add bowl of spices and stir-fry for a few seconds to mix them in with the oil, then add in the cauliflower and potatoes. Stir the vegetables around for 5-8 minutes, until they are thoroughly coated with the seasonings and starting to sear a bit.
  4. Add the tomatoes and stiry-fry another 3 minutes until the sauce starts to thicken.
  5. Add salt and boiling water, stir a few times and then cover the skillet.
  6. Reduce heat and simmer, covered, until vegetables are tender - about 15-25min.
  7. When tender, uncover and add the frozen peas. Stir in and simmer an additional 3 minutes.
  8. Turn off heat and serve sprinkled with chopped fresh cilantro.

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