This dish is easy to make. It is very slightly adapted from the cookbook titled Jasmine in Her Hair.
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- 1 medium cauliflower
- 4 medium potatoes
- 3 diced tomatoes
- 3 -4 tablespoons oil
- 1 teaspoon cumin seed
- 1 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 2 teaspoons ground coriander
- 1 -1 1/2 teaspoon cayenne powder
- 1 teaspoon salt
- 1/4 teaspoon turmeric
- 1 cup water
- 1 cup peas
- 2 tablespoons chopped cilantro
- 1Wash the cauliflower and break into florets.
- 2Set aside.
- 3Wash the potatoes, peel and dice.
- 4Set aside.
- 5Wash the tomatoes, dice and set aside.
- 6In a large nonstick frying pan heat the oil over medium heat.
- 7When the oil is hot, add the cumin seeds and heat for about 30 seconds.
- 8Add the garlic and ginger and cook another 30 seconds.
- 9Add the potatoes and stir to blend.
- 10Add the ground coriander, cayenne, salt and turmeric and mix well, for about a minute.
- 11Add the tomatoes and cook for 5 minutes, stirring occasionally.
- 12Increase heat to high.
- 13Add the cauliflower florets and cook for another 5 minutes, again stirring occasionally.
- 14Add water, cover, reduce heat to medium or medium-low, and cook for 15 more minutes, until the vegetables are tender and most of the water is gone.
- 15Stir once in a while.
- 16Remove cover and add the peas.
- 17Cook two more minutes and turn off heat.
- 18Garnish with the cilantro.
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Nutritional Facts for Pakistani Curry With Potatoes and Cauliflower
Serving Size: 1 (486 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 331.6
- Calories from Fat 99
- Total Fat 11.0 g
- Saturated Fat 1.6 g
- Cholesterol 0.0 mg
- Sodium 641.4 mg
- Total Carbohydrate 52.4 g
- Dietary Fiber 11.1 g
- Sugars 7.5 g
- Protein 9.6 g