Print This Recipe Written by Chacha on Jul 4th, 2012 in Cauliflower, Curry, Indian, Meatless Main Dish, Potatoes, Recipe, Side Dishes | No Comments

Servings: 4


  • 2 tablespoons vegetable oil
  • 1 large serrano pepper, split down the middle leaving halves attached
  • 1 medium onion,  finely minced
  • 1 tablespoon finely minced fresh ginger
  • 1 tablespoon finely minced garlic
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seed
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 tomato, chopped
  • 1 large russet potato, peeled and cut into 1-inch chunks
  • 1/2 cup water
  • 1 small head cauliflower, cut into bite-size florets



Heat oil in a large skillet with a tight fitting lid over medium-high heat. Add pepper, wait about 30 seconds, and then add the onion and ginger. Cook for 4 minutes. Add garlic, coriander, cumin, turmeric and salt. Toast for 15 seconds. Add tomatoes and potatoes. Add water. Cover. Lower heat. Cook until potatoes are tender, about 10 to 12 minutes. Add the cauliflower. Stir well to combine. Cover. Cook until cauliflower is crisp-tender, about 5 to 8 minutes.

Served over fluffy basmati rice topped with the cilantro for a flavorful, healthy “Meatless Dinner.”

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