Curried Potatoes and Cauliflower
- Total Time: 35 mins
- Yield: 2 servings 1x
Description
This Bengali vegetarian stir-fry is a perfect for a light meal for breakfast or dinner.
Ingredients
- 2 tbsp (30 ml) oil (peanut or mustard)
- 1 tsp nigella seeds (kalo jire or kalonji)
- 1 medium sized white onion, cut into a fine dice
- 1 tbsp (15 ml) freshly grated ginger
- 1 Idaho potato, peeled and diced (about 3/4 cup / 180 ml)
- Salt to taste
- 3/4 tsp turmeric
- 1/2 head of cauliflower, cut into small pieces (1 1/2 cups / 360 ml, about 3/4 lb / 340 g)
- 3/4 cup (180 ml) water
- Handful of frozen peas
- Chopped cilantro
Instructions
- Heat the oil on medium heat for about a minute and add in the nigella seeds and wait till the seeds begin to sizzle.
- Add in the onion and cook until the onions is soft and transluscent.
- Add in the ginger and sauté lightly for 30 seconds or so.
- Add in the potato and the salt, turmeric and chilies and mix well. Stir the mixture well and cover and cook on low heat until the potatoes are partially cooked.
- Add in the cauliflower and mix well.
- Add in the water and the peas and simmer the mixture stirring occasionally until the vegetables are soft and the water is absorbed.
- Mix well, stir in the cilantro and serve.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 220
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Frequently Asked Questions
What are nigella seeds and can I skip them?
Nigella seeds (also called kalo jire or kalonji) are small black seeds with a peppery, slightly onion-like flavor that are foundational to Bengali cooking. They are bloomed in hot oil at the start of this recipe before the onion goes in — skipping them will noticeably change the flavor profile of the dish.
Why does the recipe call for covering the potatoes partway through cooking?
The potatoes are covered on low heat until partially cooked before the cauliflower is added. This lets the denser potato pieces begin to soften without overcooking the cauliflower, so both vegetables finish tender at the same time when you add the 3/4 cup of water and simmer until absorbed.
Which oil works best — peanut or mustard?
The recipe lists both peanut and mustard oil as options. Mustard oil is the more traditional Bengali choice and gives the dish a pungent, sharp depth, while peanut oil produces a milder result. Either works; the choice is largely personal preference. 
