About this recipe:This is a simple and easy recipe using potatoes and cauliflower. Serve this dish with Indian breads such as thin rotis or naan - even pitta bread will do! Garnish with coriander if you'd like.
3 tablespoons vegetable oil
1/4 teaspoon mustard seed
1 pinch asafoetida powder
1/4 teaspoon cumin seeds
1 pinch ground turmeric
1 hot green chilli, split down its length (optional)
3 tomatoes, chopped
2 tablespoons minced fresh ginger
1 potato, cubed
1 head cauliflower, broken into small florets
1/2 teaspoon sugar
salt to taste
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Method Prep:10min › Cook:15min › Ready in:25min
Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes.
Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).
Altered ingredient amounts.
I added bits of water as the potatoes and cauliflower cooked because the pan was too dry and it was sticking and burning. Don't add too much water in one go or you'll have boiled vegtables instead of fried in all these lovely spices! - 28 Oct 2008