Masala cauliflower potatoes

Masala cauliflower potatoes
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min, simmering time 20-30 min

Chetna Makan‘s masala cauliflower potatoes make a wonderful veggie side or main as part of a big curry-night feast.

Nutrition: per serving

Calories
252kcals
Fat
5.6g (0.9g saturated)
Protein
12.5g
Carbohydrates
32.9g (12.7g sugars)
Fibre
10g
Salt
0.1g
Calories
252kcals
Fat
5.6g (0.9g saturated)
Protein
12.5g
Carbohydrates
32.9g (12.7g sugars)
Fibre
10g
Salt
0.1g

Ingredients

  • 1 tbsp sunflower oil
  • 1 tsp black or yellow mustard seeds
  • 1 tsp cumin seeds
  • 1 large onion, roughly chopped
  • 2 garlic cloves, finely chopped
  • 1cm piece fresh ginger, peeled and finely chopped
  • 1 small green chilli, finely chopped
  • 2 plum tomatoes from a tin, roughly chopped
  • 1 tsp salt
  • 1 tsp garam masala
  • 1 tsp ground turmeric
  • ½ tsp chilli powder
  • 200g frozen peas
  • 1 large cauliflower, cut into small florets
  • 1 large potato, cut into 2.5cm chunks
  • Handful fresh coriander leaves, finely chopped, to garnish

Method

  1. Heat the oil in a large pan over a low-medium heat. Add the mustard and cumin seeds and cook for 1-2 minutes until they begin to sizzle. Stir in the onion and cook, stirring, for 10-12 minutes or until golden.
  2. Mix in the garlic, ginger and chilli and cook for 2 minutes, then stir in the tomatoes, salt and spices. Turn the heat to high and cook for 2 minutes. Stir in the peas, cauliflower, potato and 50ml cold water. Cover with a lid, reduce the heat to low and cook for 20-30 minutes until the cauliflower and potato are tender.
  3. Take the pan off the heat, sprinkle over the coriander and serve hot.

delicious. tips

  1. Cool the cooked dish completely and keep covered in the fridge for up to 2 days. Reheat in a pan to serve.

Recipe By

Chetna Makan

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