Spicy Potatoes Cauliflower
Transform your mealtime with this vibrant and flavorful Spicy Potatoes Cauliflower recipe, a must-try for fans of bold, aromatic dishes! This quick and easy vegetarian recipe features tender potato cubes and golden cauliflower florets coated in a tantalizing blend of spices, including cumin, turmeric, and garam masala. Infused with the warmth of garlic, ginger, and green chilies, each bite offers a perfect balance of heat and earthiness. Ready in just 40 minutes, this one-pan dish is a versatile addition to your meal rotation—serve it with fluffy basmati rice, warm naan, or buttery parathas for a satisfying, spice-packed feast. Vegan-friendly and gluten-free, it’s a wholesome crowd-pleaser that’s perfect for weeknight dinners or as a side dish at gatherings!
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Recipe Information
Ingredients
- 3 medium (cubed) Potatoes
- 1 medium head (cut into florets) Cauliflower
- 3 tablespoons Oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon (adjust to taste) Salt
- 4 cloves (minced) Garlic
- 1 inch piece (grated) Ginger
- 2 small (sliced) Green chilies
- 2 tablespoons (chopped, for garnish) Cilantro
- 3 tablespoons Water
Instructions
Wash and peel the potatoes. Cut them into evenly sized cubes and set aside.
Cut the cauliflower into medium-sized florets. Wash and drain well.
Heat the oil in a large skillet or wok over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the minced garlic, grated ginger, and sliced green chilies. Sauté for 1 minute, stirring frequently.
Stir in the turmeric powder, red chili powder, and ground coriander, and cook for another 30 seconds to toast the spices.
Add the cubed potatoes and cauliflower florets to the skillet. Stir well to coat the vegetables evenly with the spice mixture.
Season with salt and add 3 tablespoons of water to prevent sticking. Cover the skillet with a lid and reduce the heat to low.
Cook for 15-20 minutes, stirring occasionally, until the potatoes and cauliflower are tender.
Sprinkle garam masala over the cooked vegetables and mix gently.
Taste and adjust seasoning if needed.
Garnish with freshly chopped cilantro before serving.
Serve hot with rice, naan, or parathas.
Nutrition Facts
Calories |
1132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3127 mg | 136% | |
| Total Carbohydrate | 166.1 g | 60% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 17.8 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 5069 mg | 108% | |
*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.
