Potato-Cauliflower Fry

You may want to try this spicy potato-caulifower fry even if you’re not a big fan of cauliflower as it tastes great when combined with potatoes. This is also a great way to get the health benefits of both the vegetables.

You can make the masala powder ahead of time and store it in an airtight container. You can mix this potato-cauliflower fry with rice, saute for a couple of minutes, and serve it as a vegetable rice with pappadums and yogurt.

Servings: 4
Cooking Time: 20 minutes

Ingredients

• 2 cups potatoes, cut into small cubes (with peel)
• 4 cups cauliflower, separated or cut into small florets
• 1/2 tsp turmeric powder
• 1/2 tsp mustard seeds (rai)
• 1/2 tsp cumin seeds (jeera)
• 4-6 curry leaves
• 4-6 tsp vegetable oil
• Salt to taste

For Masala

• 3 tbsp (tablespoon) urad dal
• 2 tbsp coriander seeds (dhania)
• 3 tbsp sesame
• 2 tbsp dry, grated coconut (optional)
• 1/2 tbsp fenugreek seeds (methi)
• 8-10 red chillies

Preparation

1. Roast each ingredient separately. Cool and grind all ingredients except sesame and coconut into a coarse powder. Grind the sesame separately into a coarse powder and mix it with the other powder.
2. Heat the oil in a wide skillet. Add the cumin and mustard seeds and fry until they start popping. Add the turmeric powder and the cauliflower and potatoes along with some salt. Stir for a few seconds, sprinkle some water and cover and cook on medium heat for 3-4 minutes, stirring occasionally, until tender.
3. Add 3-4 tbsp of the ground masala powder, stir to coat all the pieces, and saute for 3-4 minutes until the pieces are browned a bit.
4. Remove the potato-cauliflower fry from heat and serve with plain rice.

Category: Vegan Vegetables - Members, Vegetables - Members, Vegetables - No-Onion No-Garlic - Members