Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Cauliflower & Potatoes with Black Mustard Seeds

StarStarStarHalf starEmpty star

Your rating

Recipe

.

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 ½ cups new potatoes
cubed
Camera
1 small cauliflower florets
* Camera
2 teaspoons mustard seeds, black
Camera
12 each fenugreek seeds
up to 15
* Camera
1 teaspoon cumin seeds
freshly ground
Camera
½ teaspoon turmeric
Camera
½ teaspoon red chile powder
powdered, hot
*
1 x salt
* Camera
6 tablespoons peanut oil
Camera
2 tablespoons garlic
minced
Camera
1 each tomatoes
chopped
Camera
1 each serrano chiles
fresh, chopped, or 2
* Camera
1 cup cilantro
chopped
Camera
1 tablespoon lemon juice
or to taste
Camera

Ingredients

Amount Measure Ingredient Features
591 ml new potatoes
cubed
Camera
1 small cauliflower florets
* Camera
1E+1 ml mustard seeds, black
Camera
12 each fenugreek seeds
up to 15
* Camera
5 ml cumin seeds
freshly ground
Camera
2.5 ml turmeric
Camera
2.5 ml red chile powder
powdered, hot
*
1 x salt
* Camera
9E+1 ml peanut oil
Camera
3E+1 ml garlic
minced
Camera
1 each tomatoes
chopped
Camera
1 each serrano chiles
fresh, chopped, or 2
* Camera
237 ml cilantro
chopped
Camera
15 ml lemon juice
or to taste
Camera

Directions

Peel potatoes and cut into ½- inch cubes; place in a bowl of water.

Separate cauliflower into flowerets about the same size as the potato cubes.

Set aside.

Mix mustard with fenugreek in a small bowl.

Mix ground spices together in a small bowl, and add some salt.

Place all ingredients near the stove.

Heat oil in a pan until very hot.

Add whole seeds all at once, keeping face away from pan.

Have a lid ready to cover pan, if needed.

As mustard seeds turn gray, lower neat to medium and add ground spices.

Cook for 1 or 2 seconds, then stir in garlic, then tomato and green chiles.

Cook for about 5 minutes.

Drain potatoes and add to pan, along with cauliflower; cook for 5 minutes, stirring to coat vegetables with spices.

Add ½ cup water and ½ cup cilantro.

Cover and simmer until vegetables are tender.

Check water level frequently, and add more as needed.

Taste for salt, add lemon juice, stir well, and serve garnished with remaining cilantro.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

Where did the green chiles come from???

happyzhangbo

Green chilis mean serrano chiles!

 

 

Nutrition Facts

Serving Size 110g (3.9 oz)
Amount per Serving
Calories 23677% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 4g
Vitamin A 7% Vitamin C 23%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe