Cauliflower and Potatoes with Black Mustard Seeds
Description
Delight in the vibrant flavors of this Cauliflower and Potatoes with Black Mustard Seeds, a tantalizing vegetable dish that perfectly blends spicy and savory elements. Ideal for a quick and satisfying meal, this recipe is a wonderful way to incorporate healthy ingredients into your dinner rotation. Perfectly seasoned and aromatic, it’s sure to become a favorite on your dining table.
Cook Time
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
Recipe Category
- Vegetable
Keywords
- Canadian
- Spicy
- < 60 Mins
- Stove Top
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 1/2 cups | new potatoes |
| 1 head | cauliflower |
| 2 tsp | black mustard seeds |
| 12-15 seeds | fenugreek seeds |
| 1 tsp | cumin seed |
| 1/2 tsp | turmeric |
| 1/2 tsp | chili pepper |
| to taste | salt |
| 6 cloves | garlic |
| 2 medium | tomatoes |
| 1-2 | serrano chili (to taste) |
| 1/2 cup | cilantro leaf |
| 1 tbsp | lemon juice |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 292.6 |
| Total Fat | 21.1 g |
| Saturated Fat | 3.5 g |
| Cholesterol | 0 mg |
| Sodium | 30.9 mg |
| Total Carbohydrates | 24.1 g |
| Dietary Fiber | 4.7 g |
| Sugars | 3.5 g |
| Protein | 4.4 g |
Instructions
- Begin by peeling the new potatoes and cutting them into 1/2-inch cubes; place these cubes in a bowl filled with water to prevent browning.
- While the potatoes soak, separate the cauliflower into flowerets that are approximately the same size as the potato cubes; set aside.
- In a small bowl, combine the black mustard seeds with fenugreek seeds, and in another small bowl, mix together the ground spices, including cumin, turmeric, and chili pepper, adding a pinch of salt to the blend.
- Position all your ingredients conveniently near the stove to ensure a smooth cooking process.
- Heat oil in a pan until it reaches a very hot temperature; be cautious as you add the whole mustard seeds to the pan all at once, turning your face away to avoid splatters, and have a lid ready to cover the pan if necessary.
- As the mustard seeds begin to turn gray, reduce the heat to medium and promptly add the ground spice mixture to the pan, stirring for just 1 to 2 seconds to release the spices’ aromas.
- Immediately incorporate the minced garlic, followed by the chopped tomatoes and serrano chili; sauté this mixture for approximately 5 minutes until the tomatoes begin to soften.
- Drain the soaked potatoes and carefully add them to the pan along with the cauliflower flowerets; stir to ensure the vegetables are evenly coated with the spice mixture, allowing them to cook for another 5 minutes.
- Pour in 1/2 cup of water and add 1/2 cup of chopped cilantro to the pan, stirring well to combine.
- Cover the pan and let it simmer, checking the water level frequently, adding more as necessary, until the vegetables are tender and cooked through.
- Finally, taste the dish for salt, adjusting as needed, then drizzle in the lemon juice, stir well, and serve hot, garnished with the remaining cilantro for an added touch of freshness.
This delightful dish pairs wonderfully with rice or flatbread, making it an ultimate comfort food that’s sure to impress both family and guests alike. Enjoy your culinary journey with this vibrant recipe from lovewithrecipes.com!
