Nepali Style Cauli Aloo

• Vegan
• Gluten free

• Produce

  • 1 Cauliflower, large
  • 1 Chili pepper
  • 1 Cilantro
  • 1 small knob Ginger
  • 1/4 cup Green peas
  • 1 Potato, medium

• Baking & Spices

  • 1/4 tsp Chili powder
  • 1/4 tsp Fenugreek seeds
  • 1/4 tsp Salt & pepper
  • 1/2 tsp Turmeric, powder

• Oils & Vinegars

  • 1 tbsp Canola oil

• Nuts & Seeds

  • 2 1/4 tsp Cumin

• Liquids

  • 1/4 cup Water

Found on foodpleasureandhealth.com

Description

Ingredients

• 1 large cauliflower, cut in large florets
• 1 medium potato, peeled and cubed
• ¼ cup green peas (I used frozen)
• 1 tablespoon canola oil
• ¼ teaspoon fenugreek seeds (optional but recommended)
• ¼ teaspoon cumin seeds (optional but recommended)
• ½ teaspoon turmeric powder
• 2 teaspoon cumin powder (add more if needed)
• ¼ teaspoon chili powder
• 1 chili pepper, finely chopped
• 1 small knob of ginger, minced
• ¼-1/2 teaspoon salt & pepper (adjust as needed)
• ¼ cup water (add only if needed, see notes)
• cilantro, for garnish

Directions

• In a large pot, heat oil over medium heat. Add fenugreek and cumin seeds until it pops and is fragrant.
• Add potatoes to the pot and allow it cook halfway stirring it every minute or so to prevent it from sticking.
• Add turmeric powder to the pot and cook for another minute or two.
• Add cauliflower to the pot and add the remaining ingredients - green peas, cumin powder, chili powder, ginger, salt, pepper and stir everything.
• Lower the heat to low, cover the pot and allow it cook for 3 minutes. After that open the lid and gently shake the pot. If you see water being released, continue to cook it uncovered for a minute or so. Otherwise, add about ¼ cup water, cover the lid again and cook for additional 3-5 minutes stirring the pot once or twice as needed.
• Taste and adjust seasonings as needed.
• Turn off the heat once cauliflower is fully cooked, it should be tender to touch but not mushy.
• Garnish it with chopped cilantro.