- Cooking Time: 25
- Servings: 2-4
- Preparation Time: 15
- • Oil -- 1/4 cup
- • Cumin seed -- 1 teaspoon
- • 1 tsp mustard seeds
- • Pinch of asafoetida
- • Green chilies, chopped -- 2 to 4
- • Ginger, grated or minced -- 2 tablespoons
- • Bay or curry leaves -- 3
- • Ground coriander -- 2 tablespoons
- • Red pepper powder or paprika -- 1 teaspoon
- • Turmeric -- 1/2 teaspoon
- • Boiling potatoes, cut into chunks, unpeeled -- 1 pound
- • Cauliflower, cut into florets -- 1 head
- • 1 cup crushed tomato
- • Water -- 1/4 cup
- • Salt -- 1 teaspoon
- • Cilantro -- 1 cup
- 1. Heat the oil over medium flame in a large, non-stick wok, kadhai or sauté pan with a tight fitting lid. When the oil is shimmering, add the cumin seed, mustard seed, and asafoetida and let them sizzle for about 30 seconds. Add the green chilies, ginger and bay or curry leaves and sauté for another 2-3 minutes. Finally, stir in the coriander, red pepper powder and turmeric and continue to sauté for another minute or so.
- 2. Add the potatoes to the pot and stir to coat them with the spices. Cover tightly with a lid, reduce heat to low and cook for about 15 minutes.
- 3. Stir in the cauliflower, tomato, water and salt, cover again with the lid and cook for another 15 minutes, or until the potatoes and cauliflower are cooked through but not falling apart.
- 4. Stir in chopped cilantro, adjust seasoning and serve with Indian bread.
NotesThis is an Ayurvedic version of a traditional Indian dish. The trick is getting the potatoes crispy before adding the liquid and tomatoes. It's hearty, and goes well with Chapati.
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