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Indian Spiced Potatoes With Peas & Cauliflower

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Indian Spiced Potatoes with Peas and Cauliflower
2011-03-18 Side Dish
4 76

Turmeric, paprika and chili powder add color and flavor to potatoes and cauliflower, seasoned also with fresh ginger and garlic, and with peas for added color.

  • Servings: 4-6


2 Tbsp Olive or Canola Oil
1 lb Yukon Gold Potatoes, peeled and cut into ½" cubes
1 Tbsp Minced Fresh Ginger Root
4 Large Cloves Garlic, minced
1 Medium Head Cauliflower, cut into bite-sized florets
½ tsp Salt
½ tsp Ground Turmeric
¼ tsp Chili Powder
¼ tsp Paprika
2 tsp Tabasco or Other Hot Sauce, optional
½ cup Water
1 cup Frozen Green Peas, thawed


Heat the oil in a large nonstick skillet until medium-hot. Add potatoes and ginger, then saute until potatoes are lightly golden, about 3 minutes. Mix in cauliflower, salt, turmeric, chili powder and paprika. Stir and cook for 5 minutes. Add hot sauce (if using) and water; cover and cook until vegetables are tender, about 5 minutes. Stir in peas and cook, uncovered, for 2-3 minutes. Season with salt and pepper, to taste.

Helpful Tips:

This is really sturdy enough to call it a main dish. I often serve it that way, but others might not.