Name: Indian Potatoes, Peas and Cauliflower
Yield: Makes 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 pound russet potatoes, peeled, cut into 1/2-inch pieces; 1 tablespoon minced fresh ginger; 4 cups cauliflower florets, cut into bite-size pieces; 1/2 teaspoon salt; 1/2 teaspoon ground turmeric; 1/4 teaspoon chili powder; 1/4 teaspoon paprika; 1/2 cup water; 1/2 cup frozen peas, thawed

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Indian Potatoes, Peas and CauliflowerDeborah Klesenski

Recipe information

Yield
Makes 4 servings

Ingredients

2 tablespoons vegetable oil

1 pound russet potatoes, peeled, cut into 1/2-inch pieces

1 tablespoon minced fresh ginger

4 cups cauliflower florets, cut into bite-size pieces

1/2 teaspoon salt

1/2 teaspoon ground turmeric

1/4 teaspoon chili powder

1/4 teaspoon paprika

1/2 cup water

1/2 cup frozen peas, thawed

Preparation

Heat oil in large nonstick skillet over medium heat. Add potatoes and ginger; sauté until potatoes are lightly browned, about 3 minutes. Mix in cauliflower, then salt, turmeric, chili powder and paprika; sauté 5 minutes. Add 1/2 cup water; cover and simmer until vegetables are tender, about 5 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.

TagsIndian South Asian Asian Russet Potato Potato Root Vegetable Vegetable Cauliflower Pea Bean and Legume Ginger Herbs & Spices Side Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian Quick Easy Bon Appétit

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