Cauliflower, peas and potato (Spicy) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe can be eaten with rice or chpatis Ingredients:
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) |
Directions:
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.
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