Cauliflower and Potato Stir-Fry - East Indian Recipe

Cauliflower and Potato Stir-Fry - East Indian Recipe

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"This is a quick and delicious recipe that goes well with white rice by itself, or with white rice and lentils. Its filling and doesn't require too much salt or oil. A drier version can be eaten with flat bread, naan, or pita. Reduce chili powder for a kid-friendly meal. Fast-cooking vegetables such as beans, peas and corn can be added for extra crunch and color. You can use white onion instead of the more pungent red if you prefer. If you find the vegetables catching bottom without being fully cooked, add half a cup of water and replace lid. Once cooked, remove lid and cook on very low till the water evaporates."

Ingredients 40 m {{adjustedServings}} servings 220 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 27.6g
  • 9%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 641 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in a skillet over medium heat; add cumin and caraway seeds until they begin to pop and oil bubbles, 1 to 2 minutes. Cook and stir onion and garlic in the hot oil until onion is soft and translucent, 5 to 10 minutes.
  2. Stir cauliflower and potato into onion mixture to coat with oil. Add chili powder, turmeric, and salt; stir to coat vegetables.
  3. Cover skillet and cook vegetables over medium-low heat, stirring occasionally, until cauliflower and potatoes are softened, about 20 minutes. Sprinkle with cilantro.
Tips & Tricks
Cauliflower Fritters

See how easy it is to turn cauliflower into delicious fritters.

How to Make Potato Latkes

Use your food processor to make potato latkes the easy way.

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Reviews 1

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liana
8/7/2014

very tasty!