Cauliflower and potato stir fry
காலிஃபளவர் உருளைக்கிழங்கு வதக்கல்
Ingredients:
Cauliflower ( காலிஃபளவர்) - few florets
Potato ( உருளைக்கிழங்கு)- 2 medium size
Onion ( வெங்காயம்) - 1
Tomato ( தக்காளி ) - 2 medium size
Garlic ( பூண்டு) - 6 cloves
Ginger ( இஞ்சி) - 1 inch
Green chili ( பச்சை மிளகாய்) - 2
Turmeric powder ( மஞ்சள் தூள்) - 1/4 tsp
Chili Powder ( மிளகாய்த் தூள்) - 1/2 tsp
Garam masala powder ( கரம் மசாலா) - 1/4 tsp
Cinnamon ( பட்டை) - 2 pieces
Fennel seeds ( சோம்பு) - 1/4 tsp
Clove ( கிராம்பு) - 2 Nos.
Curry leaves ( கறிவேப்பிலை) - 1 twig
Salt to taste ( தேவைக்கேற்ற உப்பு)
Oil ( எண்ணெய்) - 4 tbsp
Steps:
Add 2 tablespoons of oil in a heavy bottom pan. I have used a deep iron pan to get uniform heat while stir-frying the vegetables.
Dice the potatoes and saute first for 2 to 3 minutes. Remove the potatoes and add another tablespoon of oil.
Add the cloves, fennel seeds and cinnamon sticks followed by the finely chopped ginger and garlic.
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| Add the sliced onions and tomatoes and saute for 2 minutes. Add in the turmeric powder. |
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| Add the sauteed potatoes and the cauliflower florets. Mix well. |
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| Add chili powder, cover the pan, and cook on a medium flame for two minutes. |
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| Add the last spoon of oil and the garam masala allow the vegetables to roast for a few more minutes. Give a standing time of minimum two minutes and transfer to a serving bowl. |
My Notes:
I have neither steamed nor parboiled the vegetables. Stir-frying the raw vegetables with the spices lets all the spices infused while cooking and gives a higher level of taste. Since potato takes a longer time to cook than cauliflower, I have slightly sauteed it first before roasting with the cauliflower florets.
This side dish goes well with a variety of main dishes like mixed rices - lemon / coconut rice, curd rice or chapathi .
