Best 2 Indian Spiced Cauliflower And Potatoes Recipes
Embark on a culinary journey to India with this tantalizing dish of Indian-Spiced Cauliflower and Potatoes. This vegetarian delight is a harmonious blend of flavors and textures, featuring tender cauliflower florets and golden-brown potatoes enveloped in a symphony of aromatic Indian spices. The air fills with the heady fragrance of cumin, coriander, turmeric, and garam masala, promising a taste experience that will transport your senses. This recipe offers two enticing variations: a traditional stovetop method and a convenient Instant Pot version, ensuring that you can savor this dish no matter your cooking preferences. Whether you're a seasoned home chef or new to Indian cuisine, this recipe will guide you through each step with ease. Get ready to delight your palate with a dish that is not only delicious but also a vibrant celebration of Indian culinary heritage.
Here are our top 2 tried and tested recipes!
INDIAN SPICED CAULIFLOWER AND POTATOES
Make and share this Indian Spiced Cauliflower and Potatoes recipe from Food.com.
Provided by Pyramidd
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Put oven rack in upper third of oven and place a shallow baking pan on rack.
- Preheat oven to 475°F.
- Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt.
- Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.
- While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes.
- Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes.
- Stir in water, scraping up any brown bits from bottom of skillet.
- Stir in roasted vegetables; cook, covered, stirring occasionally, 5 minutes.
Nutrition Facts : Calories 342.7, Fat 17.6, SaturatedFat 2.3, Sodium 504.6, Carbohydrate 43.2, Fiber 8.2, Sugar 7.3, Protein 7.2
INDIAN SPICED CAULIFLOWER AND POTATOES
Categories Ginger Potato Vegetable Side Roast Quick & Easy Lemon Cauliflower Winter Jalapeño Coriander Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 15
Steps:
- Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.
- Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.
- While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.
Tips:
- Prepare the Veggies: Cut the cauliflower into florets and slice the potatoes into 1-inch chunks to ensure even cooking.
- Season the Veggies: Before roasting, toss the cauliflower and potatoes with a blend of Indian spices, salt, and oil. This adds depth of flavor and prevents blandness.
- Roast the Veggies Separately: Cauliflower and potatoes have different cooking times, so roast them separately to prevent over or undercooking. This ensures both veggies retain their texture and flavor.
- Roast at High Heat: Use a high oven temperature (450°F or 230°C) to caramelize the veggies and create a slightly crispy exterior, while keeping the insides tender.
- Maximize Flavor with Spices: Don't skimp on the spices! The blend of cumin, coriander, turmeric, and chili powder adds warmth, depth, and an authentic Indian flavor.
- Garnish for Presentation: Sprinkle chopped cilantro or parsley over the roasted veggies before serving to enhance the visual appeal of the dish.
Conclusion:
This Indian-inspired roasted cauliflower and potatoes recipe offers a delightful fusion of flavors and textures. By following the tips and using high-quality spices, you'll create a satisfying and aromatic dish that's perfect for any occasion. Serve it as a main course with rice or lentils, or as a flavorful side dish to complement your favorite protein. The contrasting textures of crispy-tender veggies and the vibrant Indian spices make this recipe a memorable culinary experience that's sure to impress your taste buds and leave you craving more.
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