Indian potatoes, peas and cauliflower
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | pounds | Russet potatoes; peeled, cut into |
| ; 1/2-inch pieces | ||
| 1 | tablespoon | Minced fresh ginger |
| 4 | cups | Cauliflower florets; cut into bite-size |
| ; pieces | ||
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground turmeric |
| ¼ | teaspoon | Chili powder |
| ¼ | teaspoon | Paprika |
| ½ | cup | Water |
| ½ | cup | Frozen peas; thawed |
Directions
Heat oil in large nonstick skillet over medium heat. Add potatoes and ginger; saute until potatoes are lightly browned, about 3 minutes. Mix in cauliflower, then salt, turmeric, chili powder and paprika; saute 5 minutes. Add ½ cup water; cover and simmer until vegetables are tender, about 5 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.
Makes 4 servings.
Bon Appetit October 1999
Converted by MC_Buster.
Per serving: 663 Calories (kcal); 28g Total Fat; (37% calories from fat); 13g Protein; 93g Carbohydrate; 0mg Cholesterol; 1184mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.