Monday, 22 June 2015

Punjabi Style Cauliflower and potatoes with Ginger

This everyday potato and cauliflower side dish is inspired by 'Madhur Jaffrey'.  Delicious, Easy to prepare and mildly spiced side to pair with flatbreads like roti / naan.



  • 1 Large potato peeled and cut into cubes
  • 1 Head Cauliflower cut into florets
  • 2 Tablespoon Vegetable Oil
  • 1/2 Teaspoon Mustard Seeds
  • 1 Tablespoon finely chopped Ginger
  • 1 Teaspoon Coriander powder
  • 1/2 Teaspoon red chilli powder or Cayenne or paprika
  • 1/4 Teaspoon turmeric powder
  • 1/2 Teaspoon Cumin Powder
  • 3 Tablespoons of water
  • 2 Tablespoon of finely chopped cilantro leaves
  • Salt to taste
  • Oil for Deep frying


1. In a large deep frying pan, heat oil for deep frying. When the oil is hot, add the potatoes and fry on medium flame for 8 minutes until they are golden and tender. Remove from oil sprinkle a pinch of salt over the potatoes and toss to coat. Set aside

2. In the same oil, add cauliflower florets and fry for 2 minutes until they are light golden. Do not over cook, they tend to break when you mix cauliflower with spices. Remove from oil and transfer them to a paper towel to drain excess oil. Set aside

3.  Turn off the heat. Now, remove all oil from the frying pan except for 1 and 1/2 Tablespoons of oil

4. Turn the heat to medium. Add mustard seeds and let them splutter

5. Add ginger and fry for 20 seconds

6. Add previously fried potatoes and cauliflower to the pan and sprinkle cumin powder, coriander powder, red chilli powder

7. Stir gently to coat potatoes and cauliflower with the spices

8. Add 3 tablespoons of water , season with salt and give it a nice stir

9. Cover the pan with a lid and cook for 5 minutes until the water evaporates

10. Switch off the flame and sprinkle with chopped cilantro leaves

11. Serve hot

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