Cauliflower Peas and Potato Spicy
Transform your weeknight dinners with this irresistible Cauliflower Peas and Potato Spicy recipe, a vibrant and flavorful Indian-style vegetable medley. Featuring tender cauliflower florets, creamy potatoes, and sweet green peas simmered in a tantalizing blend of aromatic spices like cumin, coriander, and garam masala, this one-pan dish delivers bold flavors in every bite. The base of sautéed onions, tomatoes, and ginger-garlic paste creates a rich, savory sauce that perfectly coats the vegetables, while optional green chilies add a customizable kick of heat. Ready in just 45 minutes, this versatile recipe is perfect served with fluffy rice, warm roti, or naan, making it a hearty vegetarian main or satisfying side dish. Sprinkled with fresh cilantro for a bright, herby finish, this dish is a comforting crowd-pleaser that's both wholesome and easy to make.
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Recipe Information
Ingredients
- 3 cups Cauliflower florets
- 2 pieces Potatoes (medium, peeled and diced)
- 1 cup Green peas (fresh or frozen)
- 1 piece Onion (large, finely chopped)
- 2 pieces Tomatoes (medium, finely chopped)
- 1 tablespoon Ginger-garlic paste
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder (adjust to taste)
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 3 tablespoons Oil (vegetable or sunflower)
- 2 tablespoons Cilantro (fresh, chopped)
- 2 pieces Green chilies (optional, finely chopped)
Instructions
Heat the oil in a large skillet or pan over medium heat.
Add cumin seeds and let them sizzle for 30 seconds until aromatic.
Stir in the chopped onions and sauté for 3-4 minutes until golden brown.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma dissipates.
Mix in the chopped tomatoes and green chilies (if using). Cook for 5-7 minutes until the tomatoes soften and the oil starts to separate.
Add turmeric powder, coriander powder, red chili powder, and salt. Stir well to combine with the tomato mixture.
Add the diced potatoes and cauliflower florets. Mix everything well, ensuring the spices coat the vegetables evenly.
Cover and cook for 10-15 minutes on low-medium heat, stirring occasionally to prevent sticking.
Once the potatoes and cauliflower are tender, add the green peas and cook for another 3-5 minutes until they are heated through.
Sprinkle garam masala and chopped cilantro over the dish. Mix gently to combine.
Serve hot with rice, roti, naan, or as a standalone dish!
Nutrition Facts
Calories |
230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 512 mg | 22% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 7.4 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 832 mg | 18% | |
*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.
