Total Time
30mins
Prep 10 mins
Cook 20 mins

This recipe is non fat, suitable for vegetarians and makes an interesting side dish or a main course. I adapted the recipe from a potato bhaji recipe that was given to me by a friend. It is fragrant and delicious.

Ingredients Nutrition

Directions

  1. Dry fry mustard and cumin seeds over medium heat in none stick pan or wok until they pop.
  2. Add the onions and garlic and 1/3 cup water until softened.
  3. Add the chili,turmeric, ground coriander, fennel, curry powder (or garam masala).
  4. Add the cauliflower and potatoes and 2/3 cup water.
  5. Cook for 5 minutes stirring occasionally.
  6. Add yogurt.
  7. Reduce heat, partly cover and simmer for 10-15 minutes until the vegetables are tender.
  8. Add peas and cook for 5 minutes Garnish with coriander leaves and serve.