Spicy pakistani potatoes and cauliflower

Yield: 4 servings

Measure Ingredient
1 tablespoon Vegetable oil
1 medium Onion; finely chopped
2 teaspoons Garlic; minced
1 teaspoon Ginger root; grated
\N \N Black pepper; to taste
½ teaspoon Ground cardamom
⅛ teaspoon Ground cloves
8 ounces Potato; cooked, diced
1 small Cauliflower, cut into floret
3 tablespoons Cooking water
\N \N Salt to taste


Preparation Time: 0:30 Heat oil in a large skillet over medium heat.

Add onion; saute until translucent, about 5 minutes. Stir in garlic, ginger, pepper, cumin, carda and cloves. Continue to saute, stirring constantly, about 1 minute. Add potato, cauliflower and reserved c Cover, reduce heat to low and cook until vegetables are very tender and flavors meld, about 5 minutes. Mash slightly with a fork; salt to taste. Serves 4 as a side dish.

NOTES : Per serving: 91 cal; 1 gf prot; 4 g fat; 13 g carb; 0 chol; 281 mg sod; 3 g fiber; vegan

Posted on GEnie Food & Wine RT Dec 26, 1994 by DEEANNE Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Submitted By SYLVIA STEIGER On 01-22-95

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