Spicy Stewed Cauliflower and Potatoes

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

1/4 cup vegetable oil
1 med. onion, chopped
2 lg. potatoes, cubed
1 tsp. cayenne
1/4 cup lemon juice
1 tsp. salt
1/4 tsp. turmeric
1 med. cauliflower, cut into florets
1 green chili, seeded and sliced
1 dry red chili, seeded and crushed
1/4 or more cup water

INSTRUCTIONS

Heat oil in large pot over medium-low heat. Add onion and cook until it turns brown, stirring occasionally. Stir in potatoes and cook until they begin to brown. Stir frequently. Add cayenne, lemon, salt and turmeric. Cook for 2 to 3 minutes. Add cauliflower and chilies and stir well. Add the water. Continue to cook until the vegetables are tender, adding more water, if necessary.

CHEF COMMENTS

Recipe adapted from Ismail Merchant's Indian Cuisine.

When I learned a very similar dish, we used lots of garlic, less or no onion and ground methi (fenugreek seeds), ground coriander, ground cumin, and garam masala in addition to the ingredients above.

Tagged: indian, stewedcauliflowerandpotatoes add tags

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