Sunday, July 5, 2015
Cauliflower with Green Bell Pepper
Cauliflower - 1/2 head, cut into small florets
Green Bell Pepper / Capsicum - 1 small, thinly sliced
Yukon Gold Potato - 1 small, thinly sliced (Optional)
Frozen Green Peas - 1/4 cup
Ginger - 1 inch, grated
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Turmeric - 1/4 tsp
Red Chili powder - 1/4 tsp
Cumin Seeds - 1/2 tsp
Hing / Asafoetida - a pinch
Bay Leaf - 1
Green chilies - 2
Olive Oil - 2 tbsp
Aamchur (dried mango powder) - 1 tsp
Heat a pan and add 1 tbsp. of olive oil. Immediately add half the cumin seeds, cauliflower and potato(if using). Toss on high heat for a few minutes. Add salt and turmeric powder. Once the vegetables start taking on color, keep aside. (This step can also be omitted and cauliflower and potato can be added directly after tempering the oil with the spices and ginger).
In the same pan, add another tbsp of oil and temper with cumin seeds, hing, bay leaf and green chilies. Add grated ginger and the dry spices and cook on low for a few minutes.
Now add half cooked cauliflower florets and potato slices, sliced green pepper and frozen peas and salt and toss well with the spices. Add half cup of water and cover and cook till the vegetables are tender. Sprinkle water in between if required.
Once the vegetables are cooked, mix the aamchur powder, toss and serve hot.