Potatoes, Cauliflower and Peas Masala


This is another quick preparation of vegetables in hand and goes well with Roti and Dal rice, Sambar rice, Curd Rice and the humble Rasam rice. I have adapted the recipe to suit the South Indian taste bud without the amchur and chaat masala.

 

IMG_3090IMG_3091

 

Recipe :

Potatoes : 4 medium potatoes, cut into 1 cm thick wedges

Cauliflower : broken into small florets : 1.5 cups

Peas : 1/2 cup (I used frozen peas)

Ginger : 1 tsp (about 1/2 inch thinly cut into strips or julienned)

Tomatoes : 1.5 medium tomatoes, sliced

Green Chillies : 1-2 , slit across

Chilli powder : 1/2 tsp

Kashmiri chilli powder : 1/2 tsp

Coriander powder : 1 tsp

Turmeric powder : 1/2 tsp

Cumin seeds : 1/2 tsp

Asafoetida

Oil : 1 tbsp

 

Method

Wash, clean and cut the potatoes and Cauliflower to florets. Keep aside

Mix the powders with 3 tbsp water and keep aside

Heat oil in a pan, add the cumin allow to crackle. 

On low heat Add the Green Chillies, ginger and asafoetida. 

Add the powder with water mixture.

Once the powders are cooked and the water evaporates add the potatoes. Give it a good toss

After 2 minutes add the cauliflower, peas and saute again.

Finally add the tomatoes, mix well and cover with the lid and cook for about 7-8 minutes

After that open to check Doneness, if required add a couple of tbsp water if they are sticking to the bottom of the pan.

Cook further for another 7 minutes.

Once vegetables are cooked and complwtely dry garnish with coriander leaves and serve hot.

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