Cauliflower and Potato Stir-Fry – East Indian Recipe

Ingredients

• 3 tablespoons canola oil
• 2 teaspoons cumin seeds
• 1 teaspoon caraway seeds
• 1/2 red onion, chopped
• 4 cloves garlic, minced
• 1 head cauliflower, cut into florets with 1-inch stalks
• 1 large potato, diced
• 1 teaspoon red chili powder
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 1/4 cup chopped fresh cilantro, or to taste

Directions

Heat oil in a skillet over medium heat; add cumin and caraway seeds until they begin to pop and oil bubbles, 1 to 2 minutes. Cook and stir onion and garlic in the hot oil until onion is soft and translucent, 5 to 10 minutes.

Stir cauliflower and potato into onion mixture to coat with oil. Add chili powder, turmeric, and salt; stir to coat vegetables.

Cover skillet and cook vegetables over medium-low heat, stirring occasionally, until cauliflower and potatoes are softened, about 20 minutes. Sprinkle with cilantro.