Indian Potatoes.

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Servings: 4 Difficulty: Intermediate
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Spiced cauliflower and potato stir-fry with cumin and turmeric
Indian Potatoes. recipe image
Indian Potatoes. recipe image
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Indian Potatoes.

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 86.6

Description

This vibrant side dish combines tender potatoes and cauliflower florets with aromatic Indian spices. The earthy turmeric and nutty cumin seeds create a warm, comforting flavor profile that pairs perfectly with rice or roti. It is a quick, vegan-friendly meal that brings authentic home-style taste to your table. Ideal for busy weeknights or as a colorful addition to a larger feast, this recipe highlights simple ingredients transformed by heat and spice. The texture is a delightful mix of crispy edges and soft interiors, ensuring every bite is satisfying. Easy to prepare with pantry staples, it is a reliable favorite for everyday cooking.

Ingredients

Directions

  1. Heat the oil in a large skillet or wok over medium-high heat.
  2. Add the cumin seeds and stir until they begin to sizzle and release their aroma.
  3. Add the chopped potatoes and cauliflower florets to the pan.
  4. Sprinkle the turmeric powder and ground black pepper evenly over the vegetables.
  5. Stir-fry the mixture, tossing frequently to coat the vegetables in the spices and oil.
  6. Cook for approximately 15-20 minutes, or until the potatoes are tender and the vegetables are lightly browned.
  7. Adjust seasoning with salt if desired and serve warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 86.6kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 6.8mg1%
Total Carbohydrate 19.1g7%
Dietary Fiber 2.5g10%
Sugars 0.9g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For extra flavor, you can add a pinch of asafoetida (hing) along with the cumin seeds.

If you prefer softer vegetables, add a splash of water and cover the pan for the last 5 minutes of cooking.

This dish pairs well with chutney, yogurt, or as part of a thali meal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan to restore crispness.

Keywords: indian, potatoes, cauliflower, side-dish, stir-fry, vegan, vegetarian, turmeric, cumin, easy, quick, healthy, spiced, homemade, flavorful, budget-friendly, gluten-free, comfort-food, weeknight-dinner, plant-based
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