Ingredients
Scale
- 2 medium Yukon Gold potatoes, diced
- 1 medium cauliflower head, cut into florets
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp chili powder (adjust to taste)
- 1 tsp kosher salt (to taste)
- 2 tbsp cooking oil
- Fresh cilantro leaves for garnish
Instructions
- Prepare your vegetables by washing and peeling the potatoes; then cut into cubes. Break the cauliflower into florets.
- Heat oil in a large skillet over medium heat. Add cumin seeds and sauté until they sizzle.
- Stir in sliced onions and sauté until translucent (about 5 minutes). Add garlic and ginger; cook until fragrant (about 2 minutes).
- Sprinkle in turmeric, coriander powder, chili powder, and salt; stir well for about 1 minute.
- Add potatoes and cauliflower to the skillet; mix gently to coat in spices. Cook for about 10 minutes.
- Pour in enough water to cover the vegetables halfway; bring to a gentle boil. Reduce heat to low, cover, and simmer until tender (15-20 minutes).
- Once cooked through, remove from heat and stir in chopped cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg