Cauliflower with Potatoes in Indian Spices
⏳ Time
30 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
This recipe pairs perfectly with a sauce you can find at a popular American restaurant.
Ingredients
- Potato - 19.4 oz
- Cauliflower - 28.2 oz
- Toasted Cumin Seeds - ½ spoons
- Salt - ¾ spoons
- Vegetable Oil - 5 teaspoons
- Onion - 1 head
- Garlic - 2 cloves
- Habanero Pepper - 2 spoons
- Ground Cumin - 1 tablespoon
- Grated Ginger Root - 2 spoons
- Ground coriander - ½ spoons
- Turmeric - ¼ spoons
- Cayenne Pepper - ¼ spoons
- Water - ½ glasses
- Lemon - 1 piece
Step by Step guide
Step 1
Preheat the oven to 482°F.
Step 2
Break the cabbage into florets and transfer them to a large bowl. Add diced potatoes, 3 tablespoons of vegetable oil, cumin seeds, and 0.25 teaspoons of salt. Mix well. Spread the mixture in an even layer on a baking sheet and roast for about 20 minutes, until the cabbage and potatoes are tender.
Step 3
Meanwhile, heat the remaining oil in a deep skillet and add the finely chopped onion, minced garlic, chopped jalapeño pepper, and ginger. Sauté over medium heat, stirring, for about 8-10 minutes, until the onion starts to brown, stirring occasionally. Add the lemon juice, ground cumin, coriander, turmeric, cayenne pepper, and the remaining 0.5 teaspoons of salt, and cook, stirring, for 2 minutes.
Step 4
Add water and sautéed vegetables. Cook covered, stirring occasionally, for about 5 minutes.
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