Cauliflower Peas And Potato Spicy Food

INDIAN SPICED CAULIFLOWER AND POTATOES

Steps:

• Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.
• Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.
• While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.

GOBI ALOO (INDIAN STYLE CAULIFLOWER WITH POTATOES)

Steps:

• Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
• Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

INDIAN POTATOES, PEAS AND CAULIFLOWER

Steps:

• Heat oil in large nonstick skillet over medium heat. Add potatoes and ginger; sauté until potatoes are lightly browned, about 3 minutes. Mix in cauliflower, then salt, turmeric, chili powder and paprika; sauté 5 minutes. Add 1/2 cup water; cover and simmer until vegetables are tender, about 5 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.

PAN-ROASTED SPICED CAULIFLOWER WITH PEAS

Steps:

• Heat a large sauté pan or cast-iron skillet over medium-high. Add the ghee or oil, and when it is hot, add the cauliflower. Stir until the cauliflower begins to color, 1 to 2 minutes. Season with salt and pepper. Continue stirring until the cauliflower is half-cooked, about 5 minutes, lowering the heat if necessary to keep it from browning too quickly.
• Add the cumin, mustard seeds, turmeric and makrut lime leaves, if using. When they begin to sizzle, add the ginger, garlic and chilies. Stir well and add the peas, along with a sprinkle of salt. Cover to let the peas steam until tender, 2 to 4 minutes. Sprinkle with the slivered scallions and cilantro. Serve with lime wedges.

CAULIFLOWER AND POTATO STIR-FRY - EAST INDIAN RECIPE

Steps:

• 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.
• Stir cauliflower and potato into onion mixture to coat with oil. Add chili powder, turmeric, and salt; stir to coat vegetables.
• Cover skillet and cook vegetables over medium-low heat, stirring occasionally, until cauliflower and potatoes are softened, about 20 minutes. Sprinkle with cilantro.

CROCK POT POTATO AND CAULIFLOWER DAL WITH SPICY SHALLOTS

Steps:

• In a skillet, heat clarified butter or oil over medium heat. Add onions and celery and cook until softened. Add garlic, ginger root, curry powder, salt, pepper and nutmeg and cook, stirring, for 1 minute. Add vegetable broth or water and bring to a boil.
• Place potatoes, cauliflower and soaked peas in slow cooker stoneware.
• Pour onion and celery and spice mixture over and stir well.
• Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until vegetables are tender.
• To Make Spicy Shallots; In a skillet, heat clarified butter or oil over medium high heat. Add shallots and cook, stirring, until crisp. Remove pan from heat. Stir in chilies, cilantro and balsamic vinegar or lemon juice. Transfer to a small bowl.
• Ladle potato and cauliflower Dal into individual bowls, top with Spicy Shallots and stir well. Serves 6 to 8.
• The 150 Best Slow Cooker Recipes.

CAULIFLOWER WITH PEAS

Steps:

• In a skillet, over medium heat, add the oil and heat until it begins to shimmer; add cumin seeds and saute until they too begin to sizzle, about 30 seconds.
• Add in the ginger, garlic, and shallots and cook until they start to soften, about 2 minutes.
• Add in the cauliflower, cover the skillet, and cook, stirring occasionally, until the cauliflower has begun to caramelize, 8 minutes.
• Stir in the peas and tomatoes, turmeric, pepper, coriander, and cayenne, if using; season with salt to taste.
• Cover and cook until the cauliflower is cooked through, about 5 to 7 minutes.
• Transfer to a serving bowl and garnish with fresh cilantro.

CURRIED CAULIFLOWER, POTATOES AND PEAS

Steps:

• Chop whole onion.
• Heat nonstick pan large enough to hold all the ingredients over high heat. Reduce heat to medium high; add oil, and stir in onion.
• Saute onion until it begins to brown and soften.
• Meanwhile, mince garlic and grate ginger, and add to onion as it cooks.
• Trim whole cauliflower, and cut head into bite-size pieces. Scrub potatoes, and cut into julienne strips.
• Stir the coriander, fennel, cumin, turmeric and hot red pepper into the onion, and cook for 30 seconds.
• Add the cauliflower, potatoes, water and tomato puree. Reduce heat to simmer; cover, and continue to cook until the vegetables are tender, about 5 minutes.
• A minute before the cauliflower and potatoes are done, stir in the peas, salt and pepper. Cover, and cook another minute.

SPICY POTATOES & CAULIFLOWER

Steps:

• Preheat oven to 425.
• Place potato/cauliflower in large bowl or plastic bag. Please note it is important that the cauliflower is about the same size as the potatoes to ensure even cooking. The more caramelized the cauliflower the sweeter it becomes.
• Add oil. Toss to cover thoroughly so the spices have something to help them adhere.
• Then add spices about 1/4 at a time and toss throughly. This will help the spices be evenly distributed.
• Pour mixture into roasting pan and roast in oven for 30 minutes turning once.
• Remove when tender. The servings are very large and nutritious
• Option 1: Add a couple of heads of garlic! yummmm.
• Option 2: For a simpler but just as delicious variation without the spice use Herbes de provence!

CAULIFLOWER, PEAS AND POTATO (SPICY)

Steps:

• Cut cauliflower into small florets.
• Peel potatoes and cut into quarters (medium potatoes) and whole if using baby.
• Pour oil into a saucepan and set over a moderate heat and add the mustard seeds, ajmoh and sesame seeds.
• Put a lid on the saucepan.
• The mustard seeds will start popping when heated and once they have stopped.
• Add the vegetables and toss a few times.
• add garlic, ginger pulp and all the spices and salt.
• Toss again.
• Add 1/4 pint of water and cook on a moderate heat for about 20 minutes.
• Serve garnished with fresh corriander.