Curried Potatoes, Cauliflower and Peas

Curried Potatoes, Cauliflower and Peas

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Prep Time: 25 minutes
Cook Time: 15 minutes
Servings: 6 Serves 6.
Brown mustard seeds are found in Indian markets and specialty-food stores. As they are being toasted or fried, they pop and sputter in the pan. Toasting the seeds releases their nutty flavor. This pungent and savory vegetable stew is delicious served as a vegetarian main course or with roasted or grilled meats.


  • 1 1/2 lb. new red or Yukon Gold potatoes
  • 2 tsp. brown mustard seeds
  • 2 Tbs. ghee or vegetable oil
  • 1 yellow onion, sliced
  • 2 garlic cloves, finely minced
  • 2 tsp. peeled and finely minced fresh ginger
  • 1 tsp. ground cumin
  • 1 tsp. garam masala
  • 1/2 tsp. ground turmeric
  • 1/4 tsp. cayenne pepper
  • 2 cups small cauliflower florets
  • 1 cup water
  • Salt and freshly ground black pepper, to taste
  • 1 cup fresh or thawed frozen petite peas
  • 2 Tbs. chopped fresh cilantro


Peel the potatoes and cut into 1-inch cubes. Place in a bowl, add water to cover and set aside.

In a large saucepan over medium heat, cook the mustard seeds until they begin to pop, 1 to 2 minutes. Add the ghee or oil, onion, garlic and ginger and cook, stirring occasionally, until the onion begins to soften, about 1 minute. Sprinkle in the cumin, garam masala, turmeric and cayenne and cook, stirring constantly, until fragrant, about 30 seconds. Drain the potatoes. Add the potatoes and cauliflower and stir to coat with the spices. Add the water, cover and cook until the potatoes are almost tender, 10 to 12 minutes. Season with salt and pepper. Add the peas and cook until tender and the liquid is absorbed, about 3 minutes more.

Garnish with the cilantro and serve hot or at room temperature.
Serves 6.
Adapted from Williams-Sonoma Lifestyles Series, Asian Flavors, by Joyce Jue (Time-Life Books, 1999).
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