Cauliflower Peas Potato Curry
South Gujarat style Cauliflower Peas Potato Curry, simply made with mentioned vegetables and basic spices!!
Simple cauliflower, potatoes & peas stir fry with Indian inspired spice mix. It comes together in no time!! This easy and quick dry curry requires minimal ingredients. I love prepping cauliflower as part of my meal prep. I cut, wash, dry cauliflower and store it in the fridge. This prep sounds not much, but trust me it helps big time when it comes to cooking. This dry curry is one of my favorite ways to use up prepped cauliflower. Not only us adults, but my kids love this simple dry curry just as much, of course with tamed down spices!
This simple dish pairs well with plain PHULKA ROTI, GUJARATI DAL and plain steamed rice! However there are few other ways to use this curry in such fun way. For example, make Grilled Cheese by placing it between buttery bread, GREEN CHUTNEY and sliced cheese and then simply grill it! Other way to use it by making paratha quesadillas. Place cheese on paratha and then top it with this dry curry. Then simply crisp it up on tawa with oil.
This would also make a great Salad topping. I like to mix lettuce, cherry tomato and cucumber with choice of dressing. And then top that salad with this dry curry. Make desi taco by placing this dry curry on Chapati, sweet & spicy Chutney and crunchy sev! And my absolute favorite way is to eat like chaat, layer this dry curry, top it with onions & tomatoes, sweet & spicy chutney, sweet yogurt, pomegranate, cilantro & crunchy sev! I mean the options are endless.
This Cauliflower Peas Potato Curry is great option to add to your meal prep. Make a big batch on weekend, then use it up many different ways mentioned above throughout the week! If you end up making it and liking it, tag me Instagram @myvegetarianroots. I would love to see your recreation of this deliciousness!
Happy & Healthy Eating!!
Cauliflower Peas Potato Curry
Ingredients
- ¼ cup Oil
- 1 tsp Mustard Seeds
- ¼ tsp Asafetida
- 2 med Potatoes peeled and cubed
- 4 cup Cauliflower Florets approximately one medium sized cauliflower
- 1 cup Frozen Peas thawed, boiled if using fresh
- 1 tsp Salt
- 1 tsp Turmeric Powder
- 1½ Serrano, finely chopped or 3 thai green chilis
- 1 inch Grated Ginger Root
- 2 tsp Cumin Coriander Powder dhana jiru powder
- ¼ tsp Garam Masala ½ tsp for extra kick!!
- ½ tsp Red Chili Powder
- ¼ cup Finely Chopped Cilantro
Instructions
- Heat oil in wide heavy bottom pan.
- Once hot, add mustard seeds. Once they are done popping, add asafetida.
- Immediately add cubed potatoes and cauliflower florets.
- Mix well, cover the pan and cook on medium heat until they are more than half way cooked. Mixing carefully few times in the middle so they do not get burn.
- Once they are more than half way done, add all the spices listed above. Mix well.
- Run frozen peas through hot tap water 2-3 times to thaw them. Drain them and add them to the curry. If using fresh peas, boil/strain/add them to curry.
- Mix well carefully. Cover it and cook on medium heat for another 2-4 minutes.
- Potatoes and cauliflower should be all the way cooked by now. Best way to check it by poking it with fork, if they are fork tender but not mushy, they are well done!
- Garnish it with chopped cilantro. Serve it hot with plain phulka rotli, achar and papad!