Recipe by JustJanS
My youngest sons most requested side dish when we eat curry. He loves the left-overs hot or cold too.
Top Review by Tom Sullivan
This was a bit of work, but very good tasting. I didn't have fenugreek seeds, so I used fenugreek powder in step 9 with the rest of the dried spices. I also added a little water at that point to get the spices to distribute properly. Seemed like it needed a little liquid. I'll definitely try this again.
- 3 medium potatoes
- 1 medium cauliflower
- 5 tablespoons oil (we use about 2)
- 1⁄2 teaspoon black mustard seeds
- 1⁄2 teaspoon cumin seed
- 12 -15 fenugreek seeds
- 1 -2 dried red chili, coarsely chopped
- 1 medium onion, coarsely chopped
- 1 fresh green chile
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 1⁄2 teaspoons salt (or to taste)
- 1 tablespoon chopped fresh coriander
Directions See How It's Made
- Boil the potatoes in their skins and allow to cool.
- Peel the potatoes and cut them into 2 inch squares.
- Blanch the cauliflower in boiling water for 2 minutes-do not over boil the cauliflower as it should still be firm after cooking.
- Cut into small florets.
- Heat the oil over medium heat in a wide frypan.
- Add the mustard seeds and as soon as they begin popping, add the cumin and fenugreek seeds and then the red chillies.
- Add the onion and the green chilli, stir and fry until the onions are golden brown-8-10 minutes.
- Add the cauliflower, reduce the heat to low, cover the pan and cook for 6-8 minutes.
- Add the potatoes, dried spices and salt.
- Stir gently until all the ingredients are mixed thoroughly.
- Cover the pan and cook til the potatoes are heated through-6-8 minutes.
- Stir in the coriander leaves and remove from the heat.