Cauliflower with potatoes in Indian spices
4 servings
30 minutes
Cauliflower with potatoes in Indian spices is a fragrant and rich dish infused with the spirit of Indian cuisine. Its roots trace back to the traditions of North Indian gastronomy, where spices play a key role in enhancing the flavor of each ingredient. Roasted pieces of cauliflower and potatoes develop a golden crust and are then immersed in a rich spicy mixture of cumin, coriander, turmeric, and ginger. A bright touch of lemon juice and the heat of jalapeño add liveliness and balance to the dish. This versatile meal pairs perfectly with rice, fresh flatbreads, or spicy sauces, making it an excellent choice for a cozy home dinner or festive table. A true delight for lovers of Eastern aromas!
1
Preheat the oven to 250 degrees.
2
Break the cabbage into florets and place them in a large bowl. Add diced potatoes, 3 tablespoons of vegetable oil, cumin seeds, and 0.25 teaspoons of salt. Mix well. Spread evenly on a baking sheet and roast for about 20 minutes until the cabbage and potatoes are soft.
- Cauliflower: 800 g
- Potato: 550 g
- Vegetable oil: 5 tablespoon
- Cumin seeds (jeera): 0.5 teaspoon
- Salt: 0.8 teaspoon
3
Meanwhile, heat the remaining oil in a deep skillet and add finely chopped onion, minced garlic, chopped jalapeño pepper, and ginger. Sauté over medium heat, stirring, for about 8-10 minutes until the onion starts to brown, stirring. Add lemon juice, ground cumin, coriander, turmeric, cayenne pepper, and the remaining 0.5 teaspoons of salt, and cook, stirring, for 2 minutes.
- Vegetable oil: 5 tablespoon
- Onion: 1 head
- Garlic: 2 cloves
- Jalapeno pepper: 2 teaspoons
- Grated ginger: 2 teaspoons
- Lemon: 1 piece
- Ground cumin (zira): 1 teaspoon
- Ground coriander: 0.5 teaspoon
- Turmeric: 0.3 teaspoon
- Cayenne pepper: 0.3 teaspoon
- Salt: 0.8 teaspoon
4
Add water and fried vegetables. Cook covered, stirring occasionally, for about 5 minutes.
- Water: 0.5 glass