Masala cauliflower potatoes

Name: Masala cauliflower potatoes
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 4
Cuisine: Indian recipes
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

By: Chetna Makan

Published: 29 Mar 19
Updated: 18 Mar 24

Test kitchen approved

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

Serves 4
Hands-on time 25 min, simmering time 20-30 min

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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

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.
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.
Take the pan off the heat, sprinkle over the coriander and serve hot.

Recipe from February 2019 Issue

Nutrition

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

delicious. tips

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

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