CAULIFLOWER AND POTATO STIR-FRY (EAST INDIAN RECIPE)

CAULIFLOWER AND POTATO STIR-FRY (EAST INDIAN RECIPE) image

Number Of Ingredients 11

3 tablespoons canola oil
2 teaspoons cumin seeds
1 teaspoon caraway seeds
1 recipe - 1/2 red onion, chopped
4 cloves garlic, minced
1 head cauliflower, cut into florets with 1-inch stalks
1 recipe - 1 large potato, diced
1 teaspoon red chili pepper
1 teaspoon ground turmeric
1 teaspoon salt
1/4 cup (or to taste) fresh cilantro, chopped

Steps:

Heat oil in a skillet over medium heat. Add cumin and caraway seeds until they begin to pop and oil bubbles, 1 to 2 minutes. Cook and stir onion and garlic in the hot oil until onion is soft and translucent, 5 to 10 minutes.
Stir cauliflower and potato into onion mixture to coat with oil. Add chili powder, turmeric, and salt; stir to coat vegetables.
Cover skillet and cook vegetables over medium-low heat, stirring occasionally, until cauliflower and potatoes are softened, about 20 minutes. Sprinkle with cilantro.