Cauliflower and Potatoes
Transform your dinner table with this hearty and flavorful Cauliflower and Potatoes recipe, a vibrant one-pan dish bursting with aromatic spices and wholesome ingredients. Featuring tender cauliflower florets and perfectly cooked potato cubes, this Indian-inspired delight is infused with fragrant cumin, earthy turmeric, and a touch of red chili powder for a subtle kick. Sautéed onions, garlic, and ginger create a rich, savory base, while juicy tomatoes add a delicate hint of tanginess. Ready in just 45 minutes, this crowd-pleasing vegetarian meal is ideal for busy weeknights or cozy dinners. Garnish with fresh cilantro and serve with fluffy rice, warm roti, or naan to soak up every delicious bite. Whether you're seeking a comforting side dish or a standalone star, this recipe is sure to elevate your home-cooked meals.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 3 medium Potatoes
- 1 medium Onion
- 3 cloves Garlic
- 1 inch piece Ginger
- 1 large Tomato
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.25 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.25 cup Water
- 2 tablespoons Fresh cilantro leaves
Instructions
Wash and cut the cauliflower into small florets.
Peel and dice the potatoes into 1-inch cubes.
Finely chop the onion, garlic, and ginger. Dice the tomato.
Heat the vegetable oil in a large pan over medium heat.
Add cumin seeds to the oil and let them sizzle for 30 seconds.
Add the chopped onion and sauté until golden brown, about 5 minutes.
Stir in the garlic and ginger. Cook for 1 minute until fragrant.
Add the diced tomato and cook until it softens and starts to break down, about 3–4 minutes.
Stir in the ground turmeric, ground cumin, ground coriander, red chili powder, and salt.
Add the diced potatoes and stir to coat them in the spice mixture.
Pour in 1/4 cup of water. Cover the pan and let the potatoes cook for 10 minutes, stirring occasionally.
Add the cauliflower florets to the pan. Mix well and cover again.
Cook for another 15–20 minutes, stirring occasionally, until the potatoes and cauliflower are tender.
Taste and adjust seasoning if necessary.
Garnish with freshly chopped cilantro leaves before serving.
Serve hot with rice, roti, or naan.
Nutrition Facts
Calories |
1130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5095 mg | 222% | |
| Total Carbohydrate | 198.9 g | 72% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 41.5 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 5916 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
