Potato and Cauliflower Stir Fry

If you're looking for a simple and tasty recipe, look no further than this Potato Cauliflower Stir Fry! This dish is the perfect addition to any meal, whether it's paired with sambar and curd rice or rolled up in a chapati for a quick and easy lunch. Even kids love this dish, and with the added bonus of being healthy, it's a win-win for everyone.

To make the perfect Potato Cauliflower Stir Fry, start by washing the cauliflower florets in hot, salted water to remove any dirt or worms. Then blanch the florets and boil the potatoes until they're half-cooked. Be careful not to overcook them, as you won't get the perfect consistency. While frying the potatoes and cauliflower with the masalas, stir gently to avoid mashing them up. If you like a tangy taste, you can also add some chopped tomatoes or lemon juice at the end.

For an even healthier version, you can also add some green peas to the recipe. Give this Potato Cauliflower Stir Fry a try and let us know what you think in the comments!

You may also like Spicy Mushroom Pepper Fry.

Potato Cauliflower Stir Fry 2017-08-23 05:29:09

Potato and Cauliflower Stir Fry

Serves 3
Prep Time: 00:10
Cook Time: 00:25
Total Time: 00:35

Ingredients

• 300g Potatoes
• 150g Cauliflower
• 1 medium-sized Onion
• 1 tsp Ginger, Garlic Paste
• 1/2 tsp Cumin Seeds
• 1 tsp Red Chili Powder
• 1/4 tsp Turmeric Powder
• pinch Asafoetida Powder (optional)
• 2 tbsp Olive Oil
• to taste Salt
• for garnishing Chopped Coriander Leaves

Instructions

• Boil enough water in two separate bowls.
• Cut the Cauliflower into medium sized florets, and wash properly.
• Wash, peel and then cut the potatoes into medium sized pieces.
• When the water starts to boil, place the cauliflower florets with some salt in one bowl, close the lid and switch off the heat, set aside for about 5 mins.
• Place the potatoes in another hot water bowl with some salt, cook for 5 mins or until it is half cooked. After 5 mins, drain the water and place potatoes and cauliflower florets in a separate plate.
• Now heat a pan with oil, over medium heat. When the oil heats, fry cumin seeds and chopped onions until it becomes golden brown.
• Then add ginger and garlic paste and saute until the raw smell disappears.
• Reduce the heat to low, then add all the spice powders and give a quick stir.
• At this stage, add half cooked potatoes and cauliflower florets, give a good stir.
• Also add enough salt and 1 sprinkle 1 to 2 tbsp of water, saute well (already added salt. so add less salt), close the lid and stir-fry for about 10 mins or until they become golden brown over low heat (open the lid and stir in between).
• Finally, garnish it with finely chopped coriander leaves.

By Santhi Therese
The Indian Claypot