INDIAN POTATOES, PEAS AND CAULIFLOWER
Provided by Prem K. Singh
Categories Potato Side Sauté Vegetarian Quick & Easy Cauliflower Fall Healthy Vegan Potluck Bon Appétit Massachusetts
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick skillet over medium heat. Add potatoes and ginger; sauté until potatoes are lightly browned, about 3 minutes. Mix in cauliflower, then salt, turmeric, chili powder and paprika; sauté 5 minutes. Add 1/2 cup water; cover and simmer until vegetables are tender, about 5 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.
GOBI ALOO (INDIAN STYLE CAULIFLOWER WITH POTATOES)
This is a basic Indian dish that is very tasty! Adjust the spices to your preferences! To make it even better, you could add a bit of stewed tomatoes.
Provided by SHAHZADI
Categories Side Dish Vegetables Cauliflower
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
- Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.
Nutrition Facts : Calories 135.3 calories, Carbohydrate 23.1 g, Fat 4 g, Fiber 4.4 g, Protein 4 g, SaturatedFat 0.6 g, Sodium 331.5 mg, Sugar 4 g
PAN-ROASTED SPICED CAULIFLOWER WITH PEAS
This dish is inspired by a trip to Curry Hill, a neighborhood in New York dotted with stores selling saris, Indian restaurants, Pakistani cafes and hole-in-the-wall spice shops. When I got home from my shopping spree, a cauliflower was screaming for Indian spices, garlic and ginger. Better still, I knew I could knock together a pan-roasted meal in about 20 minutes.
Provided by David Tanis
Categories dinner, easy, quick, weekday, main course, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat a large sauté pan or cast-iron skillet over medium-high. Add the ghee or oil, and when it is hot, add the cauliflower. Stir until the cauliflower begins to color, 1 to 2 minutes. Season with salt and pepper. Continue stirring until the cauliflower is half-cooked, about 5 minutes, lowering the heat if necessary to keep it from browning too quickly.
- Add the cumin, mustard seeds, turmeric and makrut lime leaves, if using. When they begin to sizzle, add the ginger, garlic and chilies. Stir well and add the peas, along with a sprinkle of salt. Cover to let the peas steam until tender, 2 to 4 minutes. Sprinkle with the slivered scallions and cilantro. Serve with lime wedges.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 327 milligrams, Sugar 4 grams, TransFat 0 grams
INDIAN PEAS WITH CAULIFLOWER
Bring the fabulous flavors of India to your dinner table with this spicy vegetable and bean one dish - ready in just 20 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in 10-inch skillet over medium-high heat. Cook curry powder and chilies in oil 2 minutes, stirring occasionally.
- Stir in cauliflowerets and broth. Cover and cook 3 to 4 minutes or until cauliflowerets are tender.
- Stir in peas and beans. Cook about 5 minutes, stirring occasionally, until hot.
Nutrition Facts : Calories 230, Carbohydrate 44 g, Cholesterol 0 mg, Fiber 13 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 740 mg
INDIAN SPICED CAULIFLOWER, POTATOES AND PEAS (GOBHI MATAR RASEDA
This is incredibly delicious, and super healthy. This is adapted from Julie Sahni's "Classic Indian Cooking". It has less salt and oil than the original and less liquid - this dish is traditionally served like a stew, but I like it more saucy. If you prefer a soup, just add 1 more cup of water. To make this a more protein rich vegetarian meal, it's yummy with a can of chickpeas added along with the tomatoes. For the potatoes, use 1 large or 2 small potatoes. You can serve with basmati rice, bread or just inhale it directly from the bowl. This makes 4 main dish portions, or 6-8 as a side dish.
Provided by Dre S
Categories Cauliflower
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut cauliflower into florets, approximately 1 1/2". Peel potato and cut into about 3/4" dice. Measure out the cumin powder, coriander, turmeric and cayenne into a small bowl and have it ready next to the stove.
- Heat oil in a large, deep skillet over medium heat. When the oil shimmers, add the cumin seeds and stir-fry for 20-30 seconds, until they brown.
- Add bowl of spices and stir-fry for a few seconds to mix them in with the oil, then add in the cauliflower and potatoes. Stir the vegetables around for 5-8 minutes, until they are thoroughly coated with the seasonings and starting to sear a bit.
- Add the tomatoes and stiry-fry another 3 minutes until the sauce starts to thicken.
- Add salt and boiling water, stir a few times and then cover the skillet.
- Reduce heat and simmer, covered, until vegetables are tender - about 15-25min.
- When tender, uncover and add the frozen peas. Stir in and simmer an additional 3 minutes.
- Turn off heat and serve sprinkled with chopped fresh cilantro.
Nutrition Facts : Calories 262.5, Fat 12, SaturatedFat 1.6, Sodium 1274, Carbohydrate 34.8, Fiber 9.3, Sugar 7.3, Protein 8.4
INDIAN PEAS AND CAULIFLOWER
This is one of the first Indian dishes I made. It is easy and quick. Fresh or frozen peas may be used.
Provided by MELLY343
Categories Cauliflower Side Dishes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the oil in a skillet over medium heat. Place the cumin seeds and mustard seeds in the hot oil. Cook and stir until the seeds begin to pop. Mix in the peas and cauliflower. Season with salt. Reduce heat to low, cover, and continue cooking 15 minutes, until the vegetables are tender.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 14.4 g, Fat 11.3 g, Fiber 5.3 g, Protein 5.5 g, SaturatedFat 1.7 g, Sodium 603.6 mg, Sugar 1.3 g
INDIAN SPICY-SOUR CHICKPEAS WITH CAULIFLOWER
I prepared this wonderfully fragrant dish as a meal (vs. side dish) and served it with some Naan bread. My husband rated this dish a "9" on a scale of 1 to 10.
Provided by DailyInspiration
Categories Low Protein
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Combine lemon juice and grated ginger in a small cup and set aside.
- Heat a large saucepan over medium-high heat and add oil. Saute onion and cook until onion begins to brown (approx. 4 minutes). Add jalapeno and continue cooking until onion is brown all over (4-5 minutes). Add tomatoes, cumin, coriander, tumeric, cardamon, cloves and salt. Stir and cook one minute. Add drained chickpeas and 1/2 cup water. Cover and cook over medium heat for approximately 10 minutes, stirring occasionally and adding additional water if mixture becomes dry.
- In a separate pan, combine cauliflower and 1/4 cup water. Cover and cook over medium-high heat, stirring carefully every minute or so until cauliflower is tender (approx. 7 min.). Uncover cauliflower and boil off any excess liquid. Remove from heat and stir in lemon juice mixture. Combine cauliflower with chickpea mixture and add in chopped cilantro.
- Serve with a green salad and naan bread or as a side dish.
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