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.
Check out the recipes below so you can choose the best recipe for yourself!
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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