Potatoes with cauliflower
4 servings
40 minutes
Potatoes with cauliflower is a traditional Indian dish filled with the aromas of spices and the tenderness of vegetables. Its history traces back to regional Indian cuisine where simple, accessible ingredients are transformed into flavor masterpieces. Cauliflower florets and soft potato pieces are simmered in a spicy mix with dried chili peppers, ginger, and red pepper, creating a rich palette of flavors. Tomatoes and green peas add freshness while sour cream provides a light creaminess. This dish pairs perfectly with rice or naan bread, highlighting its deep Eastern character. Its uniqueness lies in its rich spicy taste and nutritional value, making it an excellent choice for a warm family dinner or cozy lunch.
1
Divide the cauliflower into florets. Peel the potatoes and cut them into quarters. Chop the onion. Cut the tomatoes into 4 pieces.
- Cauliflower: 1 kg
- Potato: 5 piece
- Onion: 2 heads
- Tomatoes: 5 piece
2
Chop the chili pepper and lightly fry it in vegetable oil with 3 teaspoons of Indian spices and onion.
- Dried chili pepper: 1 piece
- Shichimi togarashi (seven-spice blend): 4 teaspoons
- Onion: 2 heads
- Vegetable oil: 6 tablespoons
3
Add potatoes and cauliflower florets to the fried spices. Stew everything together for about 6 minutes. Season with ginger and red pepper.
- Potato: 5 piece
- Cauliflower: 1 kg
- Ground ginger: pinch
- Ground red pepper: 2 teaspoons
4
Add tomatoes, peas, and sour cream. Pour in 250 ml of water, and add salt. Cook covered for 20 minutes, stirring occasionally. Sprinkle the finished dish with spices.
- Tomatoes: 5 piece
- Frozen green peas: 200 g
- Sour cream: 125 g
