Cauliflower and Potatoes with Black Mustard Seeds
Cauliflower and Potatoes with Black Mustard Seeds, a vegetables recipe with simple ingredients and a clear step-by-step method. Home cooking from the.
Cauliflower and Potatoes with Black Mustard Seeds
Ingredients
- 2 1/2 c Cubed new potatoes
- 1 sm Cauliflower
- 2 ts Black mustard seeds
- 12 To 15 fenugreek seeds
- 1 ts Freshly ground cumin seeds
- 1/2 ts Turmeric
- 1/2 ts Powdered hot red chile
- -pepper Salt 6 tb Peanut oil
- 2 tb Minced garlic
- 1 Tomato, chopped
- 1 Or 2 fresh Serrano chiles,
- -chopped 1 c Chopped cilantro leaves
- 1 tb Lemon juice, or to taste
Method
- Peel potatoes and cut into 1/2- inch cubes; place in a bowl of water.
- Separate cauliflower into flowerets about the same size as the potato cubes.
- Set aside.
- Mix mustard with fenugreek in a small bowl.
- Mix ground spices together in a small bowl, and add some salt.
- Place all ingredients near the stove.
- Heat oil in a pan until very hot.
- Add whole seeds all at once, keeping face away from pan.
- Have a lid ready to cover pan, if needed.
- As mustard seeds turn gray, lower neat to medium and add ground spices.
- Cook for 1 or 2 seconds, then stir in garlic, then tomato and green chiles.
- Cook for about 5 minutes.
- Drain potatoes and add to pan, along with cauliflower; cook for 5 minutes, stirring to coat vegetables with spices.
- Add 1/2 cup water and 1/2 cup cilantro.
- Cover and simmer until vegetables are tender.
- Check water level frequently, and add more as needed.
- Taste for salt, add lemon juice, stir well, and serve garnished with remaining cilantro.
- From the San Francisco Chronicle, 12/7/88.
- Posted by Stephen Ceideberg; November 2 1992.
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