Cauliflower & Potato Stir Fry with Nigella Seeds (Recipe in English)
Cauliflower and potatoes are a classic combination that has been loved for generations in Indian homes. This simple yet flavorful recipe, featuring nigella seeds (also known as kalonji), brings out the rich, earthy flavors of both vegetables. It’s a light, vegetarian dish that pairs perfectly with chapati or cholar dal for a wholesome, satisfying meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cauliflower | 1 medium, cut into large pieces |
| Potatoes | 2, peeled and chopped |
| Mustard oil | 2 tablespoons |
| Nigella seeds (Kalonji) | 1 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Green chilies | 3, slitted lengthwise |
| Sugar | 1/2 teaspoon |
| Salt | To taste |
| Tomato | 1 small, thinly sliced |
| Fresh coriander | A handful, chopped |
Preparation Time:
| Time | 10 minutes |
Cooking Time:
| Time | 35 minutes |
Total Time:
| Time | 45 minutes |
Servings:
| Quantity | 4 servings |
Cuisine:
| Type | North Indian |
Course:
| Type | Lunch |
Diet:
| Type | Vegetarian |
Instructions:
-
Heat the Oil: Begin by heating mustard oil in a pan or wok on medium heat. Once hot, add the nigella seeds (kalonji) and let them sizzle for about 20 to 25 seconds. This will release their natural flavors.
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Add Mustard Seeds and Chilies: Next, add mustard seeds and green chilies to the pan. Stir for another 10 to 15 seconds until the mustard seeds start to splutter and the chilies release their aroma.
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Cook the Vegetables: Add the cauliflower florets, chopped potatoes, salt, and sugar. Stir everything together so that the vegetables are evenly coated with the oil and spices.
-
Sauté Until Lightly Browned: Let the mixture cook for 10 to 12 minutes, stirring occasionally, until the potatoes and cauliflower start to turn a light brown color. This will enhance the natural flavors and create a slightly crispy texture.
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Simmer the Vegetables: Once the vegetables have browned, add a small amount of water to the pan. Stir to combine and then cover the pan with a lid. Allow the vegetables to cook on low heat for about 15 minutes. This will help them soften and become tender.
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Check for Tenderness: After 15 minutes, check the vegetables. If they are soft and cooked through, remove the lid and let the remaining water evaporate.
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Final Touches: Once the water has dried up, add one teaspoon of mustard oil and mix well. This will add a final touch of flavor and richness to the dish.
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Garnish and Serve: Garnish the vegetable stir fry with freshly chopped coriander. Serve hot with chapati, roti, or a side of cholar dal for a complete meal.
Serving Suggestions:
This simple yet flavorful cauliflower and potato stir fry is a great option for lunch or dinner. The slight heat from the green chilies, combined with the earthiness of the mustard oil and nigella seeds, makes this dish a delightful treat for the taste buds. It’s a quick, easy, and healthy vegetarian dish that pairs beautifully with other North Indian curries or dals.
Whether you’re preparing it for a family meal or a special occasion, this dish is sure to be loved by all. The addition of sugar balances the flavors, while the mustard oil and spices bring out the true essence of Indian home-cooked food. Enjoy the savory goodness of this recipe with your favorite flatbread or a steaming bowl of dal!
This recipe is a wonderful way to enjoy the humble ingredients of cauliflower and potatoes with a special touch, perfect for any meal of the day.
