Embark on a culinary adventure with the tantalizing flavors of "Cauliflower Green Peas and Potatoes in Spicy Herb Sauce"! This vibrant Indian dish is not only a feast for the eyes but also a delightful explosion of spices that will have your taste buds dancing. Perfect for a cozy family dinner or an impressive dish to share with friends, this recipe combines the wholesome goodness of fresh vegetables with a rich, aromatic sauce that’s sure to leave everyone asking for seconds. Ready to elevate your cooking game? Dive into this easy-to-follow recipe and discover the secrets to creating a mouthwatering meal that’s both satisfying and healthy!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 medium cauliflower, cut into florets
- 1 cup green peas, fresh or frozen
- 2 medium potatoes, diced
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander for garnish
Instructions
- Wash and prepare all vegetables: Cut cauliflower into medium-sized florets, dice potatoes into 1-inch cubes, and finely chop the onion.
- Heat oil in a large skillet or heavy-bottomed pan over medium heat. Add cumin seeds and let them sizzle and become fragrant for about 30 seconds.
- Add finely chopped onions and sauté until they turn golden brown and translucent, approximately 4-5 minutes.
- Stir in ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
- Pour in tomato puree and mix well. Add turmeric powder, red chili powder, and salt. Cook the mixture for 3-4 minutes until the oil starts to separate from the masala.
- Add diced potatoes and cook for 5 minutes, stirring occasionally to prevent sticking.
- Add cauliflower florets and green peas. Mix gently to coat with the spice mixture.
- Cover the pan and cook on medium-low heat for 15-20 minutes, stirring occasionally, until vegetables are tender but not mushy.
- Sprinkle garam masala and mix gently. Cook uncovered for an additional 2-3 minutes.
- Remove from heat and garnish with fresh chopped coriander leaves.
- Serve hot with steamed rice, roti, or naan bread.
Tips
- Prep Ahead: To save time, chop your vegetables and prepare the spice mix in advance. This way, you can easily throw everything together when you're ready to cook.
- Adjust the Spice Level: If you prefer a milder dish, reduce the amount of red chili powder or omit it altogether. You can always add more at the end if you want extra heat.
- Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and herbs. They enhance the flavor and nutritional value of the dish.
- Don’t Rush the Cooking: Allow the spices to cook well before adding the vegetables. This step is crucial for developing deep flavors in the dish.
- Experiment with Variations: Feel free to add other vegetables like carrots or bell peppers for more color and nutrition. You can also substitute the potatoes with sweet potatoes for a different twist.
- Serve with Accompaniments: This dish pairs wonderfully with steamed basmati rice, warm naan, or even a side of yogurt for a refreshing contrast.
- Garnish Generously: Fresh coriander not only adds a pop of color but also brightens the flavors. Don’t skip this final touch!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
