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Potatoes and Cauliflower with Black Mustard Seeds - This incredible vegetable, side dish recipe is not only dynamic, it has a little flavor of several nationalities in it. Some Greek, Indian, and even Mexican inspirations, come together, for a delectable combination, that really “Packs a Punch”. A quick and easy International recipe that has an abundance of flavor.
Prep Time: 10-15 mins |
Ingredients to make Potatoes and Cauliflower with Black Mustard Seeds
2 1/2 c Cubed new potatoes
1 sm Cauliflower
2 ts Black mustard seeds
12 To 15 fenugreek seeds
1 ts Freshly ground cumin seeds
1/2 ts Turmeric
1/2 ts Powdered hot red chile pepper
Salt
6 tb Peanut oil
2 tb Minced garlic
1 Tomato, chopped
1 Or 2 fresh Serrano chiles, chopped
1 c Chopped cilantro leaves
1 tb Lemon juice, or to taste
Directions to make Potatoes and Cauliflower with Black Mustard Seeds
Step 1:Peel potatoes and cut into 1/2- inch cubes; place in a bowl of water. Separate cauliflower into flowerets about the same size as the potato cubes. Set aside
Step 2:Mix mustard with fenugreek in a small bowl. Mix ground spices together in a small bowl, and add some salt. Place all ingredients near the stove. Heat oil in a pan until very hot. Add whole seeds all at once, keeping face away from pan. Have a lid ready to cover pan, if needed. As mustard seeds turn gray, lower neat to medium and add ground spices. Cook for 1 or 2 seconds, then stir in garlic, then tomato and green chiles. Cook for about 5 minutes.
Step 3:Drain potatoes and add to pan, along with cauliflower; cook for 5 minutes, stirring to coat vegetables with spices. Add 1/2 cup water and 1/2 cup cilantro. Cover and simmer until vegetables are tender. Check water level frequently, and add more as needed. Taste for salt, add lemon juice, stir well, and serve garnished with remaining cilantro
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<< Previous Recipe
Italian Baked Pasta
Italian Baked Pasta
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Baked Spaghetti
Baked Spaghetti