Cauliflower and Potato Stir-Fry - East Indian Recipe Recipe - Allrecipes.com
Cauliflower and Potato Stir-Fry - East Indian Recipe
  • READY IN 40 mins

Cauliflower and Potato Stir-Fry - East Indian Recipe

Recipe by  

"This is a quick and delicious recipe that goes well with white rice by itself, or with white rice and lentils. Its filling and doesn't require too much salt or oil. A drier version can be eaten with flat bread, naan, or pita. Reduce chili powder for a kid-friendly meal. Fast-cooking vegetables such as beans, peas and corn can be added for extra crunch and color. You can use white onion instead of the more pungent red if you prefer. If you find the vegetables catching bottom without being fully cooked, add half a cup of water and replace lid. Once cooked, remove lid and cook on very low till the water evaporates."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

Directions

  1. Heat oil in a skillet over medium heat; add cumin and caraway seeds until they begin to pop and oil bubbles, 1 to 2 minutes. Cook and stir onion and garlic in the hot oil until onion is soft and translucent, 5 to 10 minutes.
  2. Stir cauliflower and potato into onion mixture to coat with oil. Add chili powder, turmeric, and salt; stir to coat vegetables.
  3. Cover skillet and cook vegetables over medium-low heat, stirring occasionally, until cauliflower and potatoes are softened, about 20 minutes. Sprinkle with cilantro.
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Reviews More Reviews

Aug 07, 2014

very tasty!

 

1 Rating

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Nutrition

  • Calories
  • 220 kcal
  • 11%
  • Carbohydrates
  • 27.6 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 641 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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