Crispy cauliflower with potatoes

  • 600 g (22 oz) Potatoes, peeled, diced
  • 1 tsp (2 g) Mint leaves, fresh
  • 2 tbsp (30 ml) 1 fl oz Lemon juice
  • 3 Green chillies
  • 1/2 cup (12 g) Green coriander, chopped
  • 1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
  • 2 tsp (12 g) Ginger paste
  • 2 tsp (12 g) Garlic paste, or 3 cloves garlic finely chopped and pressed
  • 1 tsp (1 1/2 g) Cumin powder
  • 1 1/2 tsp Coriander powder
  • 1 1/2 tsp Red chilli paste
  • Salt to taste 1 cup (250 ml) 8 fl oz Water

Blend the mint leaves, lemon juice, green chillies, and green coriander into a fine paste.

Heat the oil in a heavy-bottomed pan; add ginger-garlic pastes and potatoes. Stir-fry for 2 – 3 minutes. Add cumin powder, coriander powder, and red chilli paste. Mix well. Add salt and water. Bring the mixture to the boil and simmer till the potatoes are cooked.

Add the green paste and stir-fry for 4 – 5 minutes till the mixture is dry.

Serve hot.

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