In this recipe, fresh tomatoes, zucchini, yellow squash, and onions are sautéed in butter for the ideal summer side dish for grilled meats or for a cozy winter warm-up when you’re craving a summer side dish.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 large potatoes, finely chopped
- 1 cup cauliflower florets
- 1 carrot, finely chopped
- ½ cup fresh green peas
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 teaspoon cumin seed
- 1 teaspoon black mustard seed
- 2 whole bay leaves
- 4 green chile peppers, chopped
- 3 cloves garlic, chopped
- 2 teaspoons minced fresh ginger root
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- ½ teaspoon chili powder (Optional)
- 1 sprig cilantro leaves for garnish
Instructions
- Place the potatoes, cauliflower florets, carrot, and peas into a microwave-safe bowl, cover with plastic wrap, and microwave on High until the vegetables are very hot and starting to soften, about 2 minutes. Remove the plastic wrap, and drain the vegetables in a colander.
- Place the vegetable oil in a large skillet, and heat over medium heat. Cook and stir the onion until it turns golden, about 10 minutes, and stir in the cumin seed, black mustard seed, and bay leaves. Cook and stir until the seeds begin to sputter, about 30 seconds, and then add the green chiles, garlic, and ginger. Cook and stir until the garlic begins to brown, about 1 minute.
- Stir in the ground cumin, curry powder, and chili powder, and then add the partially cooked potatoes, cauliflower, carrot, and peas. Cook and stir until the vegetables are tender and coated with spices, about 30 minutes. Sprinkle with cilantro leaves.
Reviews
Not great. Seems like it’s not good on it’s own. Needs salt and would only really be good as a side to help fill you up or add nutrition. I didn’t look forward to eating this.
I love it. You do need to add salt. Tasting and seasoning as needed as you go is part of cooking. I used frozen peas and added those towards the end. This tasted very much like samosa filling.
Enjoyed by all. For a lower carb version, I will increase the cauliflower and decrease the potato. We like to add a dollop of sour cream!
Awesome! To make even healthier – NO microwaving. Cook in large pot with about 1/4 cup water and covered for 4-5 mins. Used yams for lower glycemic count. Use same pot to fry onion and add all dry spices (add Turmeric) – 2mins, garlic and ginger – 2 more mins. added about a Tbsp chili garlic sauce then veggies. Basically the same recipe with a few tweaks. I finished with organic Greek yogurt to cut the heat as I went big on the curry powder. So YUMMY. Thanks for posting.
Didn’t like that the recipe called for microwaving food, that’s just ridiculous. I left out the jalapeños because even though I love Indian, Ti, and Mexican food I don’t like chunks of jalapeño in my dish unless it’s a salsa. The chilli powder made it hot enough anyway. Might do it the same but sub chipotle powder for the chilli powder some time. I used ginger powder not fresh because I don’t typically have fresh ginger on hand. I had the rest of the spices. How it wasn’t floating in fluid made me think of a well made hashbrown dish / hash that never has fluid added to it. Over all very yummy. Served it with homemade lentil “burger” patties and a salad. So good! Going to make breakfast taco filling with the rest tomorrow by reheating this dish in a pan and mixing in a few raw eggs until they cook through before building my tacos!
Use curry leaves which you can find in an Indian market. Bay leaves are not used in Indian cooking. I assume they substituted bay leaves assuming most people wouldn’t have access to curry leaves but in no way do they taste the same. They are amazing! Will enhance the flavor and smell of many Indian dishes.
I agree that this needs salt. I also took the heat up a notch with spicy pepper. Couldn’t find black mustard seed so I used yellow. I also used packaged “cauliflower hash” for convenience. I think I’ll try less potato and more veggies next time.
I have never made an Indian dish before and I was so surprised at how easy and delicious the flavors in this was. Having said that, I did make changes to the vegetables I used only because it is what I had on hand. Instead of cauliflower, carrot, and green peas…I used frozen mixed vegetables. I finished it off with salt at the end because it was to my family’s liking. Everyone loved it!
I was very disappointed with this recipe. I cannot begin to describe what I didn’t like about this dish. It was incredibly bland.
We loved this dish. Had it with daal, naan and cucumber raita. Without an accompanying dish it might be too dry. It’s certainly a dish that one can adjust to taste. Next time I might play with the spices, but we liked it just as written.
Delicious! I served it as a side dish with Indian Chicken Curry, rice, and naan and it was wonderful. I couldn’t find black mustard seed so substituted with brown, and threw in an extra carrot, but otherwise followed the recipe to the letter. Great flavours. Will definitely make this again.
Very good. I made it a bit too spicy for our family. Next time I would adjust the heat.
Was only going to give this 4 stars because of lack of flavor which is crazy with all this spice right, until I realized what’s missing. Salt! It’s not in the recipe so I didn’t use any. But once I added salt the rest of the flavors started to come through. Veggies need salt so to your liking. By the way next time I’m leaving out the potatoes.
What I did: Chopped the veg (3/4″ cubes) and baked for 20 min @ 400 degrees rather than messing around with the microwave. This eliminated the need to drain water. Added more carrot for sweetness, disregarded the chiles and chile pepper, used a drained can of peas, and omitted the black mustard seed because my grocery store hid it from me, and added salt. Essentially, it’s veggie hash with a bit of curry powder in it. My plan for next time is to try and authenticate it a bit more spice-wise. But there definitely will be a next time!
This is a very good dish…the subtle spices bring out the sweetness of the onion and carrot. Unlike any veggie side dish I’ve made before!
It was YuM. I boiled the vegetables with butter instead of microwave though oh and I didn’t have ginger but still delish 🙂
Had to improvise on several things. Didn’t have the seed ingredients, or regular potatoes and only used 1.5 green chili (family cant handle too muchheat). Did have a sweet potatoe so I used that and doubled the rest of the veggies. In the end I doubled the curry powder, ginger, cumin, and added a tsp of honey to round it out. Ate this as a side with samosa’s we bought locally. NOTE: the corriander raita (made myself) and mango chutney (purchased) that we used for the samosas really were an amazing addition to this dish too! So much flavor, just loved it.
This was an easy dish to make. I used frozen cauliflower and added salt at the end to taste and the dished turned out fine. The cilantro did improve the dish to me.
I absolutely adored this dish! Not the usual cream base, but oh so spicy and flavorful, and beautiful colors as well. I cheated and used frozen diced potatoes because it’s all I had on hand, but they worked perfectly. Will definitely make again, next time with some raita and naan on the side. Yum!
this was very good but I had to modify it hence the 3stars. halfway through cooking I realized that unless I added some liquid to the pan I would have a burnt mess so I would occasionally add a bit of vegetable stock just to keep everything from sticking to the pan perhaps 1/2 cup in all. the spices seemed to soak up all the oil so there was nothing left for the vegetables to cook in. i also added 1/2 teaspoon of sea salt at the end as it really needed salt to bring out the flavor of the spices. while it tasted great, a dish that you have to constantly stand over, watch, stir and add liquid to, for 30minutes isn’t very practical.
It was o.k. I didn’t feel the work involved was worth the taste.