Cauliflower, Potatoes and Peas Indian-Style 4.000
Jan 19, 2005

If coriander seeds are difficult to find, substitute a slightly smaller amount of ground coriander and watch carefully to make sure it doesn't burn.

Servings: 4 - 6
  • 1 head (1 1/2 to 2 pounds) cauliflower
  • 3 tablespoons vegetable oil or ghee (clarified butter)
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 1 tablespoon finely minced fresh ginger root
  • 1 small green chili pepper, such as serrano or jalapeño, seeded or not, depending on the level of heat you want
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon coarse salt
  • 1/2 pound red-skinned potatoes (1 or 2), scrubbed and cut into 3/4-inch chunks
  • 2/3 cup water, plus more as needed
  • 1/2 cup (6 ounces) peas (frozen are fine)
  • 1 tablespoon extra-virgin olive oil or unsalted butter, melted
  • 2 tablespoons chopped cilantro leaves


Cut the cauliflower into chunks of florets, discarding the thick core. Cut into individual florets that are about 2 inches long and just about as wide. They should have enough bulk so they will cook in the same time as the potatoes.

Heat the oil or ghee in a large skillet or shallow braising dish (12 to 13 inches) over medium-high heat. Add the cumin and coriander seeds, ginger and green chili pepper and heat, stirring constantly, until the spices release their fragrance and begin to sizzle, about 10 seconds. Don't turn away and let the spices burn. Add the turmeric and salt, stir, and immediately add the cauliflower and potatoes. Stir to coat the vegetables with the spices. Pour in the water, cover and reduce the heat to a low simmer.

Cook, checking once or twice to make sure the liquid in the pan hasn't dried up, until the cauliflower and potatoes are almost tender, 15 to 20 minutes, depending on the size of the vegetables. If the pan appears dry at any point, add about 1/4 cup water. Stir in the peas, and continue to simmer until all the vegetables are tender, another 5 minutes or so.

Uncover, increase the heat to medium-high, and bring any remaining liquid in the skillet to a boil. Pour in 1 tablespoon of oil or melted butter and stir gently so as not to break up the vegetables. Give the pan a shake to ensure that nothing is sticking, and cook until all the liquid has cooked away and the vegetables are beginning to brown, about 5 minutes. The vegetables will be infused with the spices, so the dish needs no sauce. Taste and season with salt as needed. Stir in the cilantro and serve warm.

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Recipe Source

From Candy Sagon.

Tested by Candy Sagon.

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