Prep 10 mins
Cook 20 mins
This recipe can be eaten with rice or chpatis
- 1 medium cauliflower
- 60 g shelled peas or 60 g frozen peas
- 2 medium potatoes
- 2 tablespoons corn oil
- 1⁄2 teaspoon mustard seeds
- 1⁄2 teaspoon ajmoh seeds
- 1⁄2 teaspoon sesame seeds
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon turmeric
- 1⁄4 teaspoon red chili powder
- 3 cloves garlic
- 1⁄4 inch ginger, stem (pulped)
- 2 teaspoons cumin powder or 2 teaspoons coriander powder
- fresh coriander (to garnish)
- Cut cauliflower into small florets.
- Peel potatoes and cut into quarters (medium potatoes) and whole if using baby.
- Pour oil into a saucepan and set over a moderate heat and add the mustard seeds, ajmoh and sesame seeds.
- Put a lid on the saucepan.
- The mustard seeds will start popping when heated and once they have stopped.
- Add the vegetables and toss a few times.
- add garlic, ginger pulp and all the spices and salt.
- Toss again.
- Add 1/4 pint of water and cook on a moderate heat for about 20 minutes.
- Serve garnished with fresh corriander.
The cilantro flavor made a big difference. If you can't stand cilantro, maybe add some lemon juice or something. I did improvise a bit with the spices, as I didn't have the mustard seeds or ajmoh seeds. I chose this recipe because the other Indian cauliflower and potato recipes called for onions, and I didn't have any. I really like onions, though, and I think I would have liked an onion flavor here. I thought the peas might add a nice green color, but they turned mushy and gray after cooking for 20 minutes. I give this 4 stars rather than 5 for the mushy peas. I ate this with whole wheat tortillas because I was too lazy to make chappatis.