A dry cauliflower dish from “Madhur Jaffrey’s Indian Cookery” to serve with naan or similar. It can also be served as a side dish.
Ingredients
- 225 g potatoes scrubbed but not peeled
- 450 g cauliflower florets ( a medium sized cauliflower)
- 5 tbsps sunflower oil
- 1 tsp whole cumin seeds
- 1 tsp ground cumin seeds
- 1/2 tsp ground coriander seeds
- 1/4 tsp coarsely ground black pepper
- 1/4 tsp cayenne pepper
- 1 fresh hot green chillies deseeded and finely chopped
- 1/2 tsp ground roasted cumin seeds
- 1 tsp salt
- freshly ground black pepper
Servings:
Instructions
- Boil the potatoes in their skins and allow them to cool completely. Peel the potatoes and cut them into 2 cm dice.
- Break the cauliflower into chunky florets about 4 cm across at the head. Soak in a bowl of water for 30 minutes then drain.
- Heat the oil in a large non stick frying pan over a medium heat. When hot put in the whole cumin seeds and sizzle for 3-4 seconds. Add the cauliflower and stir for about 2 minutes, allowing to brown in spots.
- Cover, turn heat to low and simmer for 4-6 minutes or until the cauliflower is almost done but still a bit crisp.
- Add the diced potatoes, ground cumin, coriander, turmeric, cayenne, green chilli, ground roasted cumin, salt and some black pepper. Stir gently to mix.
- Continue to cook, uncovered on a low heat for 3 mins or so until the potatoes are heated through, stirring gently. Serve immediately.
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