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Ingredients
| cauliflower heads: 1 |
| russet potatoes: 4 whole potatoes |
| red tomatoes: 3 (diced) |
| vegetable oil: 4 Tbl |
| cumin seed (whole): 1 tsp |
| garlic (minced): 1 tsp (minced) |
| ginger (minced): 1/2 tsp |
| ground coriander: 2 tsp |
| cayenne pepper: 1 1/2 tsp |
| salt: 1 tsp |
| ground turmeric: 1/4 tsp |
| water: 1 cup |
| pea beans: 1 cup |
| fresh cilantro (coriander): 2 Tbl (chopped) |
Pakistani Curry With Potatoes and Cauliflower
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
5 serving(s)
Tags
- Wash the cauliflower and break into florets.
- Set aside.
- Wash the potatoes, peel and dice.
- Set aside.
- Wash the tomatoes, dice and set aside.
- In a large nonstick frying pan heat the oil over medium heat.
- When the oil is hot, add the cumin seeds and heat for about 30 seconds.
- Add the garlic and ginger and cook another 30 seconds.
- Add the potatoes and stir to blend.
- Add the ground coriander, cayenne, salt and turmeric and mix well, for about a minute.
- Add the tomatoes and cook for 5 minutes, stirring occasionally.
- Increase heat to high.
- Add the cauliflower florets and cook for another 5 minutes, again stirring occasionally.
- Add water, cover, reduce heat to medium or medium-low, and cook for 15 more minutes, until the vegetables are tender and most of the water is gone.
- Stir once in a while.
- Remove cover and add the peas.
- Cook two more minutes and turn off heat.
- Garnish with the cilantro.