Cauliflower and Potato Stir-Fry - East Indian Recipe

Cauliflower and Potato Stir-Fry - East Indian Recipe

Cauliflower and potatoes are simmered with aromatic Indian-style spices in this East Indian stir-fry recipe for a quick dinner ready in under an hour.

Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
220 Calories

Recipe Instructions

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

Ingredients

  • 1 teaspoon salt
  • 4 cloves garlic, minced
  • 1 large potato, diced
  • 1 teaspoon ground turmeric
  • 1 teaspoon caraway seeds
  • 3 tablespoons canola oil
  • 2 teaspoons cumin seeds
  • 1 teaspoon red chili powder
  • 1 head cauliflower, cut into florets with 1-inch stalks
  • 0.25 cup chopped fresh cilantro, or to taste
  • 0.5 red onion, chopped

Categories

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