Cauliflower, Potatoes & Peas Indian-Style

Cauliflower, Potatoes & Peas Indian-Style

On to the promised recipe for braised cauliflower. One of the things I want to change about my way of cooking (and which I don't label as a New Year resolution on purpose, because of a bad following-through track record) is to concentrate on some of the more encyclopedic cookbooks I have. Not a cook-the-book thing, but trying to use them maybe once a month year-round. The first one of those tomes is All About Braising by Molly Stevens, which was recommended in a comment-discussion of favourite cookbooks by Petra Holzapfel from Chili und Ciabatta as a book really worth having.

The dish went well with the naan, even though the stems of the cauliflower florets were still quite al-dente. Maybe one should grind up the cummin and coriander seeds before adding, to avoid biting on them all the time.

Cauliflower, Potatoes & Peas Indian-Style

Source: All About Braising by Molly Stevens


1 head cauliflower (1 1/2 to2 pounds)
3 Tbsp ghee, clarified butter or vegetable oil
2 tsp cummin seeds
2 tsp coriander seeds
1 Tbsp finely minced fresh ginger
1 small fresh chili,seeded or not,depending on the level of heat you want
1/2 tsp ground tumeric
coarse salt
1/2 pound red-skinned potatoes, scrubbed and cut into 3/4-inch chunks
2/3 cup water, plus more as needed
1/2 cup peas (6 ounces), frozen are fine
1 Tbsp extra-virgin olive oil or unsalted butter, melted
2 Tbsp chopped fresh cilantro


- Cut the cauliflower into florets about 2 inches long and wide, in order for them to cook as long as the potatoes.

- Heat the ghee in a large skillet over medium-high heat. Add the cumin seeds, coriander seeds, ginger and chili, stir and fry until the spices release their fragrance and begin to sizzle, about 10 seconds. Don't let the spices burn. Add the turmeric and about 1/2 tsp salt, stir and immediately add the cauliflower and the potatoes. Stir to coat the vegetables with the spices.

-Pour in the water, cover and reduce the heat to a low simmer. Cook, checking once or twice to make sure that the liquid in the pan hasn't dried up, until the cauliflower and potatoes are almost tender, 18 to 20 minutes. If the pan appears dry at any point, add 1/4 cup more water. Stir in the peas, cover and continue to simmer until all the vegetables are tender, another 5 minutes or so.

- Uncover, increase the heat to medium-high, and bring any remaining liquid in the skillet to a boil. Pour in the olive oil or melted butter and stir gently so as not to break up the vegetables. Give the pan a shake to ensure that nothing is sticking, and cook until allthe liquid has cooked away and the vegetables are beginning to brown, about 5 minutes. The vegetables will be infused with the spicesso that the dish needs no sauce. Taste and season with salt as needed. Stir in the cilantro and serve warm.


Joanne said...

This really is perfect for the naan. I love cauliflower, especially when prepared like this with all those spices!

MyKitchenInHalfCups said...

I've always found Molly Stevens to be very reliable books and recipes ... now I'll have to take a look at All About Braising.

This looks and sounds very Indian and perfect with the Naan ... funny thing there's a cauliflower in my fridge. I'll either cut those florets pretty short or notch them to cook faster and yes I'll give the seeds a little grind.

Thanks for a lovely recipe.