Best 3 Indian Peas And Cauliflower Recipes

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Indian peas and cauliflower is a delicious and nutritious dish that is perfect for any occasion. It is a great source of protein, fiber, and vitamins, and it is also very flavorful. There are many different ways to cook Indian peas and cauliflower, so you can find a recipe that suits your taste and skill level. Whether you are looking for a quick and easy weeknight meal or a more elaborate dish for a special occasion, you are sure to find the perfect recipe for Indian peas and cauliflower.

Here are our top 3 tried and tested recipes!

INDIAN POTATOES, PEAS AND CAULIFLOWER



Indian Potatoes, Peas and Cauliflower image

Provided by Prem K. Singh

Categories     Potato     Side     Sauté     Vegetarian     Quick & Easy     Cauliflower     Fall     Healthy     Vegan     Potluck     Bon Appétit     Massachusetts

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons vegetable oil
1 pound russet potatoes, peeled, cut into 1/2-inch pieces
1 tablespoon minced fresh ginger
4 cups cauliflower florets, cut into bite-size pieces
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/2 cup water
1/2 cup frozen peas, thawed

Steps:

  • Heat oil in large nonstick skillet over medium heat. Add potatoes and ginger; sauté until potatoes are lightly browned, about 3 minutes. Mix in cauliflower, then salt, turmeric, chili powder and paprika; sauté 5 minutes. Add 1/2 cup water; cover and simmer until vegetables are tender, about 5 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.

INDIAN-STYLE CURRY WITH POTATOES, CAULIFLOWER, PEAS AND CHICKPEAS



INDIAN-STYLE CURRY WITH POTATOES, CAULIFLOWER, PEAS AND CHICKPEAS image

Categories     Apple

Number Of Ingredients 16

2 tablespoons curry powder (sweet or mild)
1 ½ teaspoons garam masala (see note above)
¼ cup vegetable oil
2 medium onions , chopped fine (about 2 cups)
12 ounces Red Bliss potatoes , scrubbed and cut into 1/2-inch pieces (about 2 cups)
3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
1 tablespoon finely grated fresh ginger
1 - 1 ½ serrano chiles , ribs, seeds, and flesh minced
1 tablespoon tomato paste
½ medium head cauliflower , trimmed, cored, and cut into 1-inch florets (about 4 cups)
1 (14.5-ounce) can diced tomatoes , pulsed in food processor until nearly smooth with 1/4-inch pieces visible
1 ¼ cups water
1(15 ounce) can chickpeas , drained and rinsed
Salt
8 ounces frozen peas (about 1 1/2 cups)
¼ cup heavy cream or coconut milk

Steps:

  • Toast curry powder and garam masala in small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Remove spices from skillet and set aside. Heat 3 tablespoons oil in large Dutch oven over medium-high heat until shimmering. Add onions and potatoes and cook, stirring occasionally, until onions are caramelized and potatoes are golden brown on edges, about 10 minutes. (Reduce heat to medium if onions darken too quickly.) Reduce heat to medium. Clear center of pan and add remaining tablespoon oil, garlic, ginger, chile, and tomato paste; cook, stirring constantly, until fragrant, about 30 seconds. Add toasted spices and cook, stirring constantly, about 1 minute longer. Add cauliflower and cook, stirring constantly, until spices coat florets, about 2 minutes longer. Add tomatoes, water, chickpeas, and 1 teaspoon salt; increase heat to medium-high and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Cover and reduce heat to medium. Simmer briskly, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Stir in peas and cream or coconut milk; continue to cook until heated through, about 2 minutes longer. Adjust seasoning with salt and serve immediately, passing condiments separately.

INDIAN PEAS AND CAULIFLOWER



Indian Peas And Cauliflower image

This is one of the first Indian dishes I made. It is easy and quick. Fresh or frozen peas may be used.

Provided by MELLY343

Categories     Side Dish     Vegetables     Cauliflower

Time 30m

Yield 4

Number Of Ingredients 6

3 tablespoons vegetable oil
4 teaspoons cumin seed
1 teaspoon mustard seed
2 cups green peas
2 cups cauliflower florets
1 teaspoon salt

Steps:

  • Heat the oil in a skillet over medium heat. Place the cumin seeds and mustard seeds in the hot oil. Cook and stir until the seeds begin to pop. Mix in the peas and cauliflower. Season with salt. Reduce heat to low, cover, and continue cooking 15 minutes, until the vegetables are tender.

Nutrition Facts : Calories 173.8 calories, Carbohydrate 14.4 g, Fat 11.3 g, Fiber 5.3 g, Protein 5.5 g, SaturatedFat 1.7 g, Sodium 603.6 mg, Sugar 1.3 g

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't overcook the cauliflower. It should be tender but still have a slight crunch.
  • Use a variety of spices. This will give your dish a complex and flavorful taste.
  • Don't be afraid to experiment. There are many different ways to make peas and cauliflower, so feel free to adjust the recipe to your own liking.

Conclusion:

Peas and cauliflower is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own liking. With its vibrant colors and delicious flavor, this dish is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give peas and cauliflower a try. You won't be disappointed!

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