This recipe serves 6:
2 small onions, diced
1/2 cup olive oil
1 medium cauliflower cut into small florets
6 medium potatoes, cut into same sized chunks as cauliflower
2 tomatoes, chopped
1 teaspoon cumin seeds
1 and 1/2 teaspoon salt
1 teaspoon crushed red pepper flakes (or less if you prefer less spicy)
3/4 teaspoon turmeric powder
2 serrano chilies
a handful of fresh cilantro, chopped
Optional: frozen green peas and boiled or poached eggs
In a pot cook the chopped onions in the olive oil over medium heat for about 15 minutes or until soft and golden. Add the cumin seeds and cook for 1 minute.
Add the potatoes, cauliflower, chopped tomatoes, salt crushed red pepper and turmeric to the pot. Cook over high heat for 15 minutes, stirring often.
Add the serrano chilies and continue to cook over high heat for an additional 5 minutes.
At this point the veggies should be ready. Check the seasoning and add more salt or pepper to your liking.
Remove from heat and garnish with chopped cilantro. Mix well carefully as to not mash up the veggies.
A delicious addition is frozen green peas. Cook about a cup of them in a saucepan with a tablespoon of olive oil and some salt to taste until they are completely thawed out. Then add to your dish.
This dish is delicious served with some boiled eggs and makes a fabulous brunch topped with a poached egg.
Give it a try!
Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!