Ingredients
-
1
-
60
-
2
-
2
-
1/2
-
1/2
-
1/2
-
1/4
-
1/4
-
1/4
-
-
-
-
-
Directions
Cauliflower, peas and potato (Spicy),This recipe can be eaten with rice or chpatis,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.,This recipe can be eaten with rice or chpatis
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Steps
|
1
Done
|
Cut Cauliflower Into Small Florets. |
|
2
Done
|
Peel Potatoes and Cut Into Quarters (medium Potatoes) and Whole If Using Baby. |
|
3
Done
|
Pour Oil Into a Saucepan and Set Over a Moderate Heat and Add the Mustard Seeds, Ajmoh and Sesame Seeds. |
|
4
Done
|
Put a Lid on the Saucepan. |
|
5
Done
|
the Mustard Seeds Will Start Popping When Heated and Once They Have Stopped. |
|
6
Done
|
Add the Vegetables and Toss a Few Times. |
|
7
Done
|
Add Garlic, Ginger Pulp and All the Spices and Salt. |
|
8
Done
|
Toss Again. |
|
9
Done
|
Add 1/4 Pint of Water and Cook on a Moderate Heat For About 20 Minutes. |
|
10
Done
|
Serve Garnished With Fresh Corriander. |
