Ingredients
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1 cup water
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salt
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fresh black pepper
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2 cups cauliflower florets (about 1 head)
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1 1/2 lbs red potatoes, peeled and cubed
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2 teaspoons brown mustard seeds
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2 tablespoons canola oil or 2 tablespoons vegetable oil
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1 medium yellow onion, sliced
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2 cloves garlic, minced
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2 teaspoons fresh ginger, minced (I usually take a 2 inch piece of ginger and run it over my microplane grater)
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1 teaspoon cumin
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1/2 teaspoon curry powder
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1/4 cup fresh cilantro, chopped
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1/2 teaspoon turmeric
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1/4 teaspoon cayenne pepper (or to taste)
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1 cup fresh peas (can use frozen)
Instructions
- Peel potatoes and cut into cubes, about 1 inch.
- Place potatoes in bowl of water until ready to use.
- Place mustard seeds in a saucepan over medium heat, and cook until they begin to pop (1-2 minutes) Add the oil, onion, garlic and ginger and cook until onions begin to soften.
- Next add the spices cook until their fragrance intensifies.
- Keep stirring.
- Drain potatoes and add to pan along with the cauliflower florets.
- Stir well to coat everything with the spices.
- Add the cup of water and cook covered until the potatoes are just about tender, about 15 minutes.
- Season with salt and pepper.
- Next add the peas and cook uncovered until tender, and until most of the liquid is absorbed.
- (3-5 more minutes) Add chopped cilantro and serve.