Cauliflower, peas and potato (Spicy)

Total Time
Prep 10 mins
Cook 20 mins

This recipe can be eaten with rice or chpatis

Ingredients Nutrition


  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.


Most Helpful

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.

Nose September 28, 2005

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