This Bengali vegetarian stir-fry is a perfect for a light meal for breakfast or dinner.
By Rinku Bhattacharya
- 2 tablespoons oil (peanut or mustard)
- 1 teaspoon nigella seeds (kalo jire or kalonji)
- 1 medium sized white onion, cut into a fine dice
- 1 tablespoon freshly grated ginger
- 1 Idaho potato, peeled and diced (about ¾ cup)
- Salt to taste
- ¾ teaspoon turmeric
- ½ head of cauliflower, cut into small pieces (11/2 cups about ¾ pound)
- ¾ cup water
- Handful of frozen peas
- Chopped cilantro
- 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.
Rinku Bhattacharya, is a teacher of Indian Cooking and the author of the blog, Spice Chronicles. A busy working mother Rinku is committed to offering a practical approach of flavorful, everyday cooking often with an Indian Accent. An author of three cookbooks, Instant Indian, Classic Foods for Every Region of India made easy in the Instant Pot, Spices and Seasons, Simple, Sustainable. Indian Flavors and The Bengali Five Spice Chronicles. Rinku’s passion for food starts with cooking and trying new recipes and extends to pairing and drinking wine with food and trying usual combinations by fusing various culinary influences. Rinku and her family are very committed to a sustainable lifestyle, and she uses mostly local produce for her recipes. She is joined in this effort by her husband who is an avid gardener and her children, Deepta and Aadi.