Cauliflower and Potatoes with Black Mustard Seeds

Ready in 1h

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2 tb Garlic; minced
1 ts cumin seeds; Freshly ground
1 sm Cauliflower
12 fenugreek seeds; (To 15)
1/2 ts Turmeric
1 Tomato; chopped
1 c cilantro leaves; Chopped
2 ts Black mustard seeds
1 fresh Serrano chiles; (Or 2)
1 tb Lemon juice; or to taste
2 1/2 c new potatoes; Cubed
6 tb Peanut oil
1/2 ts Powdered hot red chile

Original recipe makes 1



Peel potatoes and cut into 1/2- inch cubes; place in a bowl of water. Separate cauliflower into flowerets about the same size as the potato cubes. Set aside. Mix mustard with fenugreek in a small bowl. Mix ground spices together in a small bowl, and add some salt. Place all ingredients near the stove. Heat oil in a pan until very hot. Add whole seeds all at once, keeping face away from pan. Have a lid ready to cover pan, if needed. As mustard seeds turn gray, lower neat to medium and add ground spices. Cook for 1 or 2 seconds, then stir in garlic, then tomato and green chiles. Cook for about 5 minutes. Drain potatoes and add to pan, along with cauliflower; cook for 5 minutes, stirring to coat vegetables with spices. Add 1/2 cup water and 1/2 cup cilantro. Cover and simmer until vegetables are tender. Check water level frequently, and add more as needed. Taste for salt, add lemon juice, stir well, and serve garnished with remaining cilantro. From the San Francisco Chronicle, 12/7/88. Posted by Stephen Ceideberg; November 2 1992. File

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Calories Per Serving: 1296 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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