Potato and Cauliflower Sour Vegetable
Infuse your dining table with bold, tangy flavors with this tantalizing Potato and Cauliflower Sour Vegetable recipe! Featuring tender chunks of potato and cauliflower florets simmered in a spiced tamarind-based sauce, this dish is a vibrant explosion of sour, savory, and aromatic goodness. Toasted mustard and cumin seeds create a fragrant base, while a medley of turmeric, chili, and coriander powders deepens the flavor profile. Fresh ginger and garlic elevate every bite, while simmered tomatoes balance the tangy tamarind with a subtle sweetness. Quick to prepare in under an hour and ideal for pairing with rice or flatbread, this vegetarian delight is perfect for weeknight dinners or as a zesty side at festive gatherings. Garnished with fresh cilantro for a burst of herbal freshness, it’s a culinary journey your taste buds will crave again and again!
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Recipe Information
Ingredients
- 3 medium (peeled and diced into chunks) Potatoes
- 1 medium (cut into small florets) Cauliflower
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 large (finely diced) Onion
- 4 (minced) Garlic cloves
- 1 inch (grated) Ginger
- 2 medium (finely chopped) Tomato
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1.5 tablespoons Tamarind paste
- 2 cups Water
- 1.5 teaspoons (adjust to taste) Salt
- 2 tablespoons (chopped, for garnish) Fresh cilantro
Instructions
Heat the vegetable oil in a large pan or skillet over medium heat.
Add the mustard seeds and cumin seeds. Allow them to sizzle and pop for about 30 seconds.
Add the diced onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the chopped tomatoes and cook until they break down into a thick paste, about 5-6 minutes.
Stir in the turmeric powder, red chili powder, and coriander powder. Cook for 1 minute to toast the spices.
Add the diced potatoes and cauliflower florets, mixing well to coat them with the spice mixture.
Dissolve the tamarind paste in 2 cups of water, then pour it into the pan. Stir to incorporate.
Season with salt and bring the mixture to a boil. Reduce the heat to low, cover, and simmer until the potatoes and cauliflower are tender, about 20 minutes.
Uncover the pan and simmer for an additional 5 minutes to slightly thicken the sauce, if needed.
Taste and adjust the seasoning as required. Garnish with chopped fresh cilantro before serving.
Serve warm with rice, flatbread, or as a side dish to your favorite meal.
Nutrition Facts
Calories |
1218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6682 mg | 291% | |
| Total Carbohydrate | 218.8 g | 80% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 59.8 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 409 mg | 31% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 5840 mg | 124% | |
*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.
