Indian Potatoes and Cauliflower
As Shweta Galway, from Umreth, India, taught Lindsay Sterling in Freeport Maine, May 2014
Cooking time: 30 min.
Serves 4
1/2 head cauliflower, cut into florets
2 large potatoes, peeled and diced into 1/2" pieces
1/4 cup oil
1 tsp black mustard seeds
1/2 tsp turmeric
1/4 tsp chili powder (optional)
1 cup frozen peas
Saute spices in oil until they stop sizzling. Stir in potatoes. Add 1/2 cup water and put lid on to help potatoes cook through. When potatoes are half cooked, add cauliflower florets. Cook with lid on (adding a little water if necessary) until cauliflower and potatoes are almost cooked through. Add peas. Salt to taste. Serve with roti, rice, and dal.
Copyright Lindsay Sterling 2014
