Potatoes, Cauliflower And Peas
indian, potato, vegetables
1 cup cauliflower florets
2 medium potatoes, cut into 1/2
1 cubes
1 1/2 cup green peas, fresh or frozen
1/2 teaspoon turmeric
1 teaspoon ground cumin
3/4 teaspoon red pepper
1 teaspoon ground coriander
2 teaspoon canola oil
1 1/2 cup finely chopped tomatoes
1 salt to taste
2 tablespoon chopped cilantro
Cook cauliflower, potatoes, and fresh peas separately in boiling water until almost tender. Drain, and set aside to dry on paper towels. Combine the turmeric, cumin, red pepper and coriander in a bowl. Heat oil in a non-stick skillet. Add spices and stir fry for 5 seconds, stir until lightly browned. Add tomatoes and cook for 1-2 minutes over low heat. Add 1/4 cup water. If using frozen peas, add now. Cover and cook, stirring occasionally, 3-4 minutes until the vegetables are tender. Add salt and garnish with cilantro, serve with rice or parathas.
From: Sopchak From: Amanda@gate.net (Amanda)
Yield: 1 servings