Name: Cauliflower and Potato Stir-Fry - East Indian Recipe
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Canola oil - 3 tablespoons; Cumin seeds - 2 teaspoons; Caraway seeds - 1 teaspoon; Red onion, chopped - ½; Garlic, minced - 4 cloves; Cauliflower, cut into florets with 1-inch stalks - 1 head; Potato, diced - 1 large; Red chili powder - 1 teaspoon; Ground turmeric - 1 teaspoon; Salt - 1 teaspoon; Chopped fresh cilantro, or to taste - ¼ cup

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.