Potato-Cauliflower sabzi

with hot paranthas (flatbreads) and garlic pickle. Basic home food that never fails.

– 1 cauliflower divided into florets, tender portion of stem chopped and mixed in
– 2 large potatoes, cubed
– 2 tbsp vegetable oil
– 2 tsp cumin seeds
– 2 tbsp coriander powder (from seeds)
– 1/2 tsp red chilli powder
– 1/4 tsp turmeric powder
– salt to taste
– fresh cilantro for garnish

– In a big skillet, heat the oil.
– Add cumin seeds, wait till they sizzle, then add chilli powder, coriander, turmeric.
– As the spices start to sizzle and change color, add the veggies. Saute for a minute, then add salt, a tbsp of water, lower the heat to low-medium and cover.
– Check every 5-6 minutes, stir and add a few drops of water if needed. Cook like this, covered, until veggies are soft enough to cut through with a wooden spoon, but not mushy.
– Garnish with cilantro and serve with flatbreads, tangy yogurt and pickle. Also makes a great stuffing for pocket sandwiches the next morning.

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About purplesque

Psychiatrist, cook, bookworm, photographer. Not necessarily in that order.
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3 Responses to Potato-Cauliflower sabzi

  1. Cauliflower!!! YUM! and those ingredients — *faints*That sounds like a can't-fail thing. I'm going to try to try it (need to buy some of the stuff first..)t

  2. Purplesque says:

    Oh..I hope you like it. I'd been thinking about making the dish since one of the commentors on your 'colors' post mentioned the yellow indian cauliflower curry. Thank you for inspiring me!

  3. Oh, gosh — you're welcome — for whatever I did — and you've inspried me to track down some fresh cauliflower — and fresh spices. Mine are o.l.d.

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