Indian potatoes, peas and cauliflower

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable oil
1 pounds Russet potatoes; peeled, cut into
; 1/2-inch pieces
1 tablespoon Minced fresh ginger
4 cups Cauliflower florets; cut into bite-size
; pieces
½ teaspoon Salt
½ teaspoon Ground turmeric
¼ teaspoon Chili powder
¼ teaspoon Paprika
½ cup Water
½ cup Frozen peas; thawed

Directions

Heat oil in large nonstick skillet over medium heat. Add potatoes and ginger; saute until potatoes are lightly browned, about 3 minutes. Mix in cauliflower, then salt, turmeric, chili powder and paprika; saute 5 minutes. Add ½ cup water; cover and simmer until vegetables are tender, about 5 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.

Makes 4 servings.

Bon Appetit October 1999

Converted by MC_Buster.

Per serving: 663 Calories (kcal); 28g Total Fat; (37% calories from fat); 13g Protein; 93g Carbohydrate; 0mg Cholesterol; 1184mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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