Cauliflower & Potatoes with Black Mustard Seeds
Submitted by angiebarker
Cubed potatoes and cauliflower sizzled with popping black mustard seeds, fenugreek, turmeric, and fresh serrano chiles. A bold, vegan Indian side dish ready in 30 minutes with a bright cilantro-lemon finish.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThat crackling sound when black mustard seeds hit screaming-hot oil? That’s the starting gun for one of the most aromatic vegetable dishes in Indian cooking.
This vegan cauliflower and potato recipe builds layers of flavor fast: whole mustard and fenugreek seeds pop in peanut oil, ground cumin and turmeric bloom in seconds, then garlic, tomato, and fiery serrano chiles create a spice-packed base.
Toss in your potatoes and cauliflower, let them simmer under a lid, and finish with a generous handful of fresh cilantro and a squeeze of lemon.
The whole thing comes together in about 30 minutes and pairs beautifully with rice, roti, or as part of a larger Indian spread.
Pro Tips
- Keep your face back when the mustard seeds hit the oil and have a lid ready; they pop and sputter like tiny firecrackers
- Cut potatoes and cauliflower to the same size so everything cooks evenly
- Don’t skip the lemon juice at the end; it cuts through the richness and wakes up all the spices
- For a milder version, seed the serrano chiles or swap them for a gentler green pepper
Ingredients
Directions
Peel potatoes and cut into ½- inch cubes; place in a bowl of water.
Separate cauliflower into flowerets about the same size as the potato cubes.
Set aside.
Mix mustard with fenugreek in a small bowl.
Mix ground spices together in a small bowl, and add some salt.
Place all ingredients near the stove.
Heat oil in a pan until very hot.
Add whole seeds all at once, keeping face away from pan.
Have a lid ready to cover pan, if needed.
As mustard seeds turn gray, lower neat to medium and add ground spices.
Cook for 1 or 2 seconds, then stir in garlic, then tomato and green chiles.
Cook for about 5 minutes.
Drain potatoes and add to pan, along with cauliflower; cook for 5 minutes, stirring to coat vegetables with spices.
Add ½ cup water and ½ cup cilantro.
Cover and simmer until vegetables are tender.
Check water level frequently, and add more as needed.
Taste for salt, add lemon juice, stir well, and serve garnished with remaining cilantro.
Comments
Where did the green chiles come from???
Green chilis mean serrano chiles!