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09 January 2013,02:42 by
Ponmathi Srilekha.S

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SPICY POTATOES AND CAULIFLOWER

This dish is simple to make and can be eaten as a main meal with Indian breads or rice, a raitha such as cucumber and yogurt, and a fresh mint relish.
Serves :
2

Preparation Method :

  • Cook the potatoes with their skins in boiling salted water for about 20 minutes, until just tender.
  • Drain and leave to cool. When cold enough to handle, peel and cut into 2.5 cm / 1 inch cubes.
  • Heat 45 ml / 3 tablespoons of the oil in a frying pan or wok.
  • Add the ground cumin, coriander, turmeric, cayenne pepper, and chilli. Let the spices sizzle for a few seconds.
  • Add the cauliflower and about 60 ml / 4 tablespoons water. Cook over medium heat, stirring continuously, for 6 - 8 minutes.
  • Add the potatoes and stir-fry for 2 - 3 minutes. Season with salt, and then remove from the heat.
  • Heat the remaining oil in a small frying pan. When hot, add the cumin seeds and garlic, and cook until lightly browned.
  • Pour the mixture over the vegetables. Sprinkle with the chopped coriander and serve at once.

INGREDIENTS

  • 225 grams potatoes
  • 5 tablespoons IDHAYAM sesame oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • 1 fresh green chilli, seeded and finely chopped
  • 1 medium cauliflower, broken into small florets
  • 1 teaspoon cumin seeds
  • 2 garlic cloves, cut into shreds
  • 1 tablespoons fresh coriander (cilantro), finely chopped
  • Salt

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