Description
This Bengali vegetarian stir-fry is a perfect for a light meal for breakfast or dinner.
Ingredients
Units
Scale
- 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