Indian cauliflower and potatoes. Adapted from smitten kitchen and VahRehVah
1 head of cauliflower, cut into little florets
250 g Yukon Gold potatoes, peeled and cut into cubes
tomatoes, chopped (I only had canned “chili” beans)
some green peas
5 glugs of vegetable oil
grated fresh ginger
2 garlic cloves, minced
minced fresh jalapeño (even green chili is not in season here)
1 medium onion, finely chopped
cumin seeds, garam masala, ground coriander, turmeric, cayenne/red chili powder
1/2 cup water
fresh cilantro (also not in season here!)
- Heat oil in a pan, saute cumin seeds and ginger-garlic paste for a minute, then add crushed tomato, onion, green chilli, turmeric, cook till it sizzles. Add the rest of spices mixed in the water, add potatoes, cauliflower, and salt. Fry for a few minutes.
- Lower the heat, cover, and simmer for about 15 minutes until the vegetables are cooked.
- Serve hot with naan, chapati or roti.
Adapted from LMU München
2 spoonfuls of butter
2 glugs of olive oil
1 large onion, diced
24 g Hungarian paprika
6 large waxy potatoes, diced 8 cm big
1 small green bell pepper, diced
1 large tomato, peeled and diced
salt and pepper
Melt butter in a large saucepan, and mix with olive oil. Sauté onions for 5 minutes. Add remaining ingredients, and add water until it just covers the potatoes. Bring to a boil, then reduce to simmer over low heat. Avoid stirring as much as possible, so that the potatoes do not fall apart! Cook 30 minutes, or until the potatoes are soft. I topped with some grated Parmigiano-Reggiano.
Adapted from LMU München Serves 2
glug of olive oil
½ cm ginger, grated
2 cloves of garlic, minced
½ handful of arugula
2 tomatoes, chopped
3 medium potatoes, chopped
1 ½ onion, diced
~ 5 mushrooms
Note: This dish is cooked mainly by feel. Go with your gut!
With Roti paratha
Peel and cut potatoes, cook about 5 minutes in slightly salted water. Drain. Finely chop onions and chop the tomatoes small. Add two glugs of olive oil to pan, heat for about 3 minutes. Add the chopped onions and stir until fragrant. Fry the ginger and garlic. Then stir in the potatoes and chopped tomatoes. Season with a teaspoon each of paprika, curry, and mustard powder. Carefully add arugula; arugula has an intense flavor, so do not add too much — 6-7 stalks should be enough (I didn’t have any on hand). In a second pan, fry the mushrooms in a little oil for a few minutes. Then add those to the first pan. May be served with either bread or rice!
Adapted from LMU München and Show Me the Curry
1 big or 3 small sweet potatoes
200 g Green beans
200 g Tomatoes (I left this out this time)
coconut oil or butter
Cumin Seeds – if you have it
Asafoetida – if you have it
Salt – to taste
pinch of Turmeric powder
pinch of Cumin powder
pinch of Coriander powder
Red Chili Powder – to taste
pinch of Garam Masala
200 g Coconut milk
Paratha on top
Not the proper way to serve this
Dice peeled potatoes small (two small potatoes per person), add to pan with a little butter, sauté until potatoes are tender. Add salt, pepper, spices, chopped tomatoes (same amount as potatoes) and coconut milk, stir evenly. I also threw in some organic vegetable broth powder for extra umami. Simmer on medium low for 25 minutes. Serve hot with chapati or roti.
Adapted from LMU München Serves 4
½ red bell pepper
6 Szechuan peppercorns
splash of vinegar
glug of peanut oil
Peel the potatoes and cut into thin strips. Then place in cold water. Cut the peppers into thin strips. Fry the Szechuan pepper (I only had chili flakes) in oil until bubbles form, then remove peppercorns. Add the potato and peppers and stir fry, until the potatoes are tender. Then add salt and vinegar. Fry for another minute and then serve.
mixed with rice
If you want another Chinese recipe with potatoes, Mao Mao Mom has a tasty one with ginger, scallions, star anise, and soy sauce.