Cauliflower with Minced Ginger-Lime Pickle


Serves: 4
Total Calories: 961

Ingredients

2 tablespoons Minced Ginger-Lime Pickle
1 head small cauliflower, trimmed and cut into 1-inch florets, soft stems cut into 1/2-inch pieces
1 large potato (any kind), peeled and chopped
1 tablespoon canola oil
1 1/2 teaspoons cumin seeds
1 tablespoon ground coriander
1/4 teaspoon ground turmeric
1 small tomato, coarsely chopped
1/2 cup finely chopped fresh cilantro, including soft stems
Freshly ground black pepper, or to taste

Directions:

1. Prepare the ginger pickle in advance. Then, place the cauliflower and potato in a large bowl and toss well with the ginger pickle. Cover and marinate in the refrigerator, 1 to 2 hours.

2. Heat the oil in a large nonstick wok or skillet over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the marinated cauliflower, plus the pickle and potatoes and cook, stirring, until golden, 5 to 7 minutes.

3. Add the coriander, turmeric, tomato, and cilantro, cover the pan, and cook over medium heat until the potato pieces are tender, 7 to 10 minutes. (Add 2 to 3 tablespoons water, if needed.) Transfer to a serving dish, sprinkle the black pepper on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 961
Calories from Fat: 30

This Cauliflower with Minced Ginger-Lime Pickle recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.


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