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Indian Spiced Cauliflower And Potatoes Recipe

Ingredients

How to make it

  • Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.
  • Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and 1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.
  • While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.
  • Transfer veggies to platter, and serve with lemon wedges.
  • Serving Suggestions: naan bread, raita, Red Split Lentils With Cabbage

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