As I continue to try and avoid the Indian take out place down the road, I gave this recipe a try. Mild, you could add more spice to brighten the flavors. A big plus is that this is quick and easy to make. Perfect for an after work supper side dish.
Ingredients
2 tablespoons vegetable oil
1 pound russet potatoes, peeled, cut into 1/2-inch pieces
1 tablespoon minced fresh ginger
4 cups cauliflower florets, cut into bite-size pieces
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/2 cup water
1/2 cup frozen peas, thawed
Directions
Heat oil in large nonstick skillet over medium heat. Add potatoes and ginger; sauté until potatoes are lightly browned, about 3 minutes. Mix in cauliflower, then salt, turmeric, chili powder and paprika; sauté 5 minutes. Add 1/2 cup water; cover and simmer until vegetables are tender, about 5 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.
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