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Ingredients (Measurement Conversion Calculator) Cayenne pepper powder - 0.75 teaspoon
Ground coriander - 1 teaspoon
Fresh or frozen peas - 1.5 cups
Fresh coriander leaves, chopped - handful
Ground turmeric - 0.5 teaspoon
Potatoes - 2, medium, peeled and cut in 0.5 inch cubes
Ground cumin - 1 teaspoon
Salt - to taste
Cauliflower florets - 1 cup
Finely chopped tomatoes - 1.5 cujps
Canola oil - 2 teaspoons
Directions
Cook the cauliflower, potatoes, and fresh peas, each separately, in boiling water until tender. Drain and set aside. Combine the turmeric, cumin, cayenne, and coriander powder in a small bowl. Heat the oil in a large non-stick skillet over moderate heat, and add the spices. Cook for a few seconds until you can smell the spices. Add the cauliflower, potatoes, peas, and tomatoes. Cook for a few minutes over medium to low heat, and add about 0. 25 cup of water if needed. Cook a little bit more until all is heated through, add salt and coriander leaves, and cook for a few more minutes. Serve with plain white rice, naan or chapati.
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Vegetable dish, can be served as side dish or main dish
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