Cauliflower and Potato Stir-Fry - East Indian Recipe
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Source:

Ingredients for - Cauliflower and Potato Stir-Fry - East Indian Recipe

1. Canola oil - 3 tablespoons
2. Cumin seeds - 2 teaspoons
3. Caraway seeds - 1 teaspoon
4. Red onion, chopped - ½
5. Garlic, minced - 4 cloves
6. Cauliflower, cut into florets with 1-inch stalks - 1 head
7. Potato, diced - 1 large
8. Red chili powder - 1 teaspoon
9. Ground turmeric - 1 teaspoon
10. Salt - 1 teaspoon
11. Chopped fresh cilantro, or to taste - ¼ cup

How to cook deliciously - Cauliflower and Potato Stir-Fry - East Indian Recipe

1. Stage

Heat oil in a skillet over medium heat; add cumin and caraway seeds until they begin to pop and oil bubbles, 1 to 2 minutes. Cook and stir onion and garlic in the hot oil until onion is soft and translucent, 5 to 10 minutes.

2. Stage

Stir cauliflower and potato into onion mixture to coat with oil. Add chili powder, turmeric, and salt; stir to coat vegetables.

3. Stage

Cover skillet and cook vegetables over medium-low heat, stirring occasionally, until cauliflower and potatoes are softened, about 20 minutes. Sprinkle with cilantro.