Indian Cauliflower With Potatoes Recipe

Name: Indian Cauliflower With Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium potatoes; 1 small head cauliflower; 5 tablespoons ghee; 1 teaspoon cumin seed; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon ground turmeric; 1/4 teaspoon cayenne pepper; 1/2 fresh hot green chili pepper, very finely chopped; 1/2 teaspoon cumin seed, ground and roasted; 1 teaspoon salt; fresh ground black pepper

Servings: persons

2 medium potatoes
1 small head cauliflower
5 tablespoons ghee
1 teaspoon cumin seed
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1/2 fresh hot green chili pepper, very finely chopped
1/2 teaspoon cumin seed, ground and roasted
1 teaspoon salt
fresh ground black pepper

1
Boil the potatoes in their jackets and allow them to cook completely. Day-old potatoes that have been refrigerated work very well for this dish. Peel the potatoes and cut them into 3/4 inch dice. I actually used mini red potatoes, and left their skins on.
2
Break up the cauliflower into chunky florets that are about 1.5 inches across at the head and about 1.5 inches long. Soak the florets in a bowl of water for 30 minutes. Drain.
3
Put the oil in a large, perferably nonstick, frying pan and set over medium heat. When hot, put in the cumin seeds. Let the seeds sizzle for 3-4 seconds. Now put in the cauliflower and stir it for 2 minutes. Let the cauliflower brown in spots. Cover, turn heat to low, and simmer for about 4-6 minutes or until the cauliflower is almost done but still has a hint of crispness left. Put in the diced potatoes, ground cumin, coriander, turmeric, cayenne, green chili, ground roasted cumin seeds, salt, and some black pepper. Stir gently to mix. Continue to cook uncovered on low heat for another 3 minutes or until the potatoes are heated through.

kcal

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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

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 medium potatoes, 1 small head cauliflower, 5 tablespoons ghee, 1 teaspoon cumin seed, and more.

Yes, Indian Cauliflower With Potatoes 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!

Indian Cauliflower With Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions