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Indian Potatoes, Peas and Cauliflower

By Prem K. Singh

3.7

(55)

Image may contain Dish Food Meal Confectionery Sweets Platter and Fried Chicken
Indian Potatoes, Peas and CauliflowerDeborah Klesenski

Recipe information

  • Yield

    Makes 4 servings

Ingredients

2 tablespoons vegetable oil
1 pound russet potatoes, peeled, cut into 1/2-inch pieces
1 tablespoon minced fresh ginger
4 cups cauliflower florets, cut into bite-size pieces
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/2 cup water
1/2 cup frozen peas, thawed

Preparation

  1. Heat oil in large nonstick skillet over medium heat. Add potatoes and ginger; sauté until potatoes are lightly browned, about 3 minutes. Mix in cauliflower, then salt, turmeric, chili powder and paprika; sauté 5 minutes. Add 1/2 cup water; cover and simmer until vegetables are tender, about 5 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.

TagsIndianSouth AsianAsianRusset PotatoPotatoRoot VegetableVegetableCauliflowerPeaBean and LegumeGingerHerbs & SpicesSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasyBon Appétit
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