Cauliflower & Potatoes With Black Mustard Seed Recipe

Step 1

Peel potatoes and cut into 1/2- inch cubes; place in a bowl of water. Separate cauliflower into flowerets about the same size as the potato cubes. Set aside.

Step 2

Mix mustard with fenugreek in a small bowl. Mix ground spices together in a small bowl, and add some salt. Place all ingredients near the stove.

Step 3

Heat oil in a pan until very hot. Add whole seeds all at once, keeping face away from pan. Have a lid ready to cover pan, if needed. As mustard seeds turn gray, lower neat to medium and add ground spices. Cook for 1 or 2 seconds, then stir in garlic, then tomato and green chilies. Cook for about 5 minutes.

Step 4

Drain potatoes and add to pan, along with cauliflower; cook for 5 minutes, stirring to coat vegetables with spices. Add 1/2 cup water and 1/2 cup cilantro. Cover and simmer until vegetables are tender. Check water level frequently, and add more as needed.

Step 5

Taste for salt, add lemon juice, stir well, and serve garnished with remaining cilantro.

From the San Francisco Chronicle

Things You'll Need

  • 2 1/2c Cubed new potatoes
  • 1sm Cauliflower
  • 2ts Black mustard seeds
  • 12 To 15 fenugreek seeds
  • 1ts Freshly ground cumin seeds
  • 1/2ts Turmeric
  • 1/2ts Powdered hot red chili pepper
  • Salt
  • 6tb Peanut oil
  • 2tb Minced garlic
  • 1 Tomato, chopped
  • 1 Or 2 fresh Serrano chilies, chopped
  • 1c Chopped cilantro leaves
  • 1tb Lemon juice, or to taste

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