Spicy Potatoes and Cauliflower is one of those wonderfully fuss-free recipes that really packs a punch. With its rich, fragrant spice blend and the hearty combination of potatoes and cauliflower, it’s a dish that’ll wake up your tastebuds and satisfy your cravings for something a little different.
About the Recipe
If you’re looking to add some excitement to your vegetable rotation, this spicy potato and cauliflower dish is a must-try. It takes two humble and affordable ingredients and transforms them into something downright craveable with the help of a boldly-spiced sauce. Trust me, you’ll be going back for seconds.
Why You’ll Love This Recipe
There’s so much to love about this dish. First off, it’s a total flavor bomb thanks to the blend of spices like cumin, coriander, turmeric, and cayenne. The heat level is adjustable to your tastes too. But what really makes it a winner is the perfect harmony of the soft potatoes and tender-crisp cauliflower contrasted with the punchy sauce. It’s a riot of tastes and textures in one pan.
Spicy Potatoes and Cauliflower
Cooking Tips
For best results, use a good quality groundnut (peanut) oil – its high smoke point allows the spices to really sizzle and release their aromas. And don’t skip the final tempering step with the cumin seeds and garlic – it adds an incredible depth of flavor that ties the whole dish together.
Serving and Storing Suggestions
This dish serves 4 as a tasty vegetarian main, or you can stretch it to 6 servings as a side dish. Total preparation time is around 45 minutes. Leftovers keep well refrigerated for 2-3 days. Just give it a quick stir or sauté to re-crisp the cauliflower before serving again.
Similar Recipes
- Aloo Gobi (Potato and Cauliflower Curry)
- Bombay Potatoes
- Chana Masala (Spiced Chickpea Curry)
- Baingan Bharta (Smoked Eggplant Curry)
Spicy Potatoes and Cauliflower
Ingredients
- 225 gms Potatoes
- 5 tbsp Groundnut Oil
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1/4 tsp Ground Turmeric
- 1/4 tsp Cayenne Pepper
- 1 Fresh Green Chilli (seeded and finely chopped)
- 1 Cauliflower (medium, broken into small florets)
- 1 tsp Cumin Seeds
- 2 cloves Garlic (cut into shreds)
- 1 to 2 tbsp Fresh Coriander (finely chopped)
- Salt as required
Instructions
- Cook the potatoes in their skins in boiling salted water for about 20 minutes until just tender.
- Drain and leave to cool. When cool enough to handle, peel and cut into 1 inch cubes.
- Heat 3 tblsp of the oil in a frying pan or wok. When hot, add the ground cumin, coriander, turmeric, cayenne pepper and chilli. Let the spices sizzle for a few seconds.
- Add the cauliflower and about 4 tblsp water. Cook over medium heat, stirring continuously for 6 to 8 minutes.
- Add the potatoes and stir-fry for 2-3 minutes. Season with salt, then remove from the heat.
- Heat the remaining oil in a small frying pan. When hot, add the cumin seeds and garlic and cook until lightly browned.
- Pour the mixture over the vegetables.
- Sprinkle with the chopped coriander and serve immediately.
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Frequently Asked Questions
Is this dish very spicy?
The level of heat is adjustable to your tastes. The recipe calls for 1/4 tsp cayenne pepper which gives a medium kick of spice. For less heat, you can reduce or omit the cayenne. If you really love spicy food, feel free to add more cayenne or use a hotter chili variety.
Can I use frozen cauliflower instead of fresh?
Surely. Frozen cauliflower will work just fine in this recipe. You may need to adjust the cooking time slightly, as frozen cauliflower is parcooked already. Just keep an eye on it and cook until tender-crisp.
What can I serve this with?
So many possibilities. Some great accompaniments are fresh naan or roti bread to soak up the delicious sauce, a cooling raita or yogurt sauce to contrast the heat, or perhaps a lentil dish like dal. For a heartier meal, you could serve it over basmati rice.
Can I make this dish vegan?
Yes, it’s easy to make a vegan version. just substitute the groundnut oil with a vegan oil like avocado or coconut oil. As long as you’re okay with a little heat (from the spices), this dish is already dairy and egg-free.
How long does this recipe take from start to finish?
With about 10 minutes of prep time for chopping the veggies and measuring out the spices, plus around 35 minutes of cooking time, you’re looking at a total prep time of 45 minutes or so. Quick enough for a weeknight meal.
