Indian Spiced Cauliflower & Potatoes

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One 1 3/4-lb. head of cauliflower, cut into 3/4-inch-wide florets
1 1/4 lb. potatoes, peeled and cut into 1/2-inch cubes
5 tablespoons vegetable oil
1/2 teaspoon cumin seeds
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced fresh jalapeño, including seeds
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup water
1. Put oven rack in upper third of oven and place  a shallow baking pan on the rack. Preheat oven to 475 degrees.
2. Toss cauliflower and potatoes together in a bowl with 3 tablespoons of oil, cumin seeds, and 1/4 teaspoon of salt.
3. Spread in hot baking pan and roast, stirring occasionally, until the cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.
4. While vegetables are roasting, cook the onion, garlic, jalapeño, and ginger in remaining 2 tablespoons of oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8-10 minutes.
5. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon of salt and cook, stirring constantly, 2 minutes.
6. Stir in water, scraping up any brown bits from the bottom of the skillet, then stir in roasted vegetable. Cook, covered, stirring occasionally, 5 minutes.
Gourmet  February 2004 magazine recipe. Serves 4. Serve with lemon wedges.
Cuisine   IndianDish   Side Dish
Cooking Method   RoastedPrep Time   15 to 30 minutes
Cooking Time   15 to 30 minutes

Lauren Knowlton

Member since Nov 2007

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