Cauliflower and Potatoes with Black Mustard Seeds

Name: Cauliflower and Potatoes with Black Mustard Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups new potatoes cubed; 1 small cauliflower florets; 2 teaspoons mustard seeds, black; 12 each fenugreek seeds up to 15; 1 teaspoon cumin seeds freshly ground; 1/2 teaspoon turmeric; 1/2 teaspoon red chile powder powdered, hot; 1 x salt; 6 tablespoons peanut oil; 2 tablespoons garlic minced; 1 each tomatoes chopped; 1 each serrano chiles fresh, chopped, or 2; 1 cup cilantro chopped; 1 tablespoon lemon juice or to taste

Servings: persons

2 1/2 cups new potatoes cubed
1 small cauliflower florets
2 teaspoons mustard seeds, black
12 each fenugreek seeds up to 15
1 teaspoon cumin seeds freshly ground
1/2 teaspoon turmeric
1/2 teaspoon red chile powder powdered, hot
1 x salt
6 tablespoons peanut oil
2 tablespoons garlic minced
1 each tomatoes chopped
1 each serrano chiles fresh, chopped, or 2
1 cup cilantro chopped
1 tablespoon lemon juice or to taste

1
Peel potatoes and cut into 1/2- inch cubes; place in a bowl of water.
2
Separate cauliflower into flowerets about the same size as the potato cubes.
3
Set aside.
4
Mix mustard with fenugreek in a small bowl.
5
Mix ground spices together in a small bowl, and add some salt.
6
Place all ingredients near the stove.
7
Heat oil in a pan until very hot.
8
Add whole seeds all at once, keeping face away from pan.
9
Have a lid ready to cover pan, if needed.
10
As mustard seeds turn gray, lower neat to medium and add ground spices.
11
Cook for 1 or 2 seconds, then stir in garlic, then tomato and green chiles.
12
Cook for about 5 minutes.
13
Drain potatoes and add to pan, along with cauliflower; cook for 5 minutes, stirring to coat vegetables with spices.
14
Add 1/2 cup water and 1/2 cup cilantro.
15
Cover and simmer until vegetables are tender.
16
Check water level frequently, and add more as needed.
17
Taste for salt, add lemon juice, stir well, and serve garnished with remaining cilantro.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/2 cups new potatoes cubed, 1 small cauliflower florets, 2 teaspoons mustard seeds, black, 12 each fenugreek seeds up to 15, and more.

Yes, Cauliflower and Potatoes with Black Mustard Seeds falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!