Stir Fried Cauliflower and Potato |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I came across this recipe when looking for something interesting to do with some cauliflower and this is definitely a change from boiled or steamed cauliflower and a great side dish with chicken or fish. Recipe source: Bon Appetit (March 1985) Ingredients:
1/4 cup vegetable oil |
1/4 teaspoon cumin seed |
3/4 teaspoon mustard seeds |
1/2 teaspoon onion seeds or 1/4 teaspoon dried onion flakes |
1 onion, chopped |
1 cauliflower, cut into florets (and/or 1 - 1/2 inch pieces) |
1 potato, peeled and cut into 1 1/2 inch pieces |
1/3 teaspoon turmeric |
1/2 cup water |
2 jalapeno chiles, shredded (wear gloves and/or use a food processor) |
2 tablespoons ginger, shredded |
2 tablespoons cilantro, chopped |
1 teaspoon lemon juice |
Directions:
1. Heat oil in large skillet over medium high heat. Add cumin, mustard, fennel and onion seeds (or onion flakes) and cook stirring for 30 seconds.
2. Add onion and cook for another 2 minutes.
3. Add cauliflower, potato, turmeric and salt and cook for another three minutes, stirring to combine and so cauliflower doesn't burn.
4. Add water, chilies and ginger. Reduce heat to med-low, cover and cook for 30 minutes.
5. Uncover and increase heat to high and cook until liquid evaporates (5-10 minutes).
6. Transfer to serving dish and sprinkle with cilantro and lemon juice.
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