Cauliflower, peas and potato (Spicy)

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Total Time
10 mins
20 mins

This recipe can be eaten with rice or chpatis

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