Cauliflower and Potato Stir-Fry - East Indian Recipe recipe
All Recipes Fruits and Vegetables Vegetables Cauliflower Fried
Ingredients
- 3 tablespoons canola oil 2 teaspoons cumin seeds 1 teaspoon caraway seeds ½ red onion, chopped 4 cloves garlic, minced 1 head cauliflower, cut into florets with 1-inch stalks 1 large potato, diced 1 teaspoon red chili powder 1 teaspoon ground turmeric 1 teaspoon salt ¼ cup chopped fresh cilantro, or to taste
Nutrition Info
- 220.1 caloriescarbohydrate: 27.6 gcholesterol: : -fat: 11.2 gfiber: 6.7 gprotein: 5.5 gsaturatedFat: 0.9 gservingSize: -sodium: 641.2 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Cauliflower and Potato Stir-Fry - East Indian Recipe
Directions
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Heat oil in a skillet over medium heat, add cumin and caraway seeds until they begin to pop and oil bubbles, 1 to 2 minutes. Cook and stir onion and garlic in the hot oil until onion is soft and translucent, 5 to 10 minutes.
Stir cauliflower and potato into onion mixture to coat with oil. Add chili powder, turmeric, and salt, stir to coat vegetables.
Cover skillet and cook vegetables over medium-low heat, stirring occasionally, until cauliflower and potatoes are softened, about 20 minutes. Sprinkle with cilantro.