It is cold and wintry mixes are coming. I turn and look at my winter comfort vegetable, cauliflower and am craving for a quick easy dish. I quickly break the cauliflower into little florets, saute it in oil with spices and add the finishing touch that gives the dish “oomph” – crushed dried fenugreek leaves. I’m transported to a blissful state, ready to weather the storms 🙂
Separate the cauliflower into small florets, wash and drain.
Heat oil in a pan, add the cumin seeds and the dried red chilies split into halves.
When the cumin seeds turn dark, add the cauliflower florets, turmeric powder, and salt, and cook covered for 10 minutes and then without the lid for 5 minutes till the cauliflower is cooked and golden brown.
Add the crushed, dried fenugreek leaves (available in Indian markets as Kasuri methi), toss and serve as a side dish or with flatbread.
Recently, I spotted fingerling potatoes at Trader Joe’s and was inspired to take these to a different level. Inspired by the Indian dish of “til ke aloo” or potatoes with sesame seeds, I decided to dress the potatoes with spices and as an afterthought serve them with a nice sprinkling of pomegranate seeds. The result was a beautiful play of spice, tart and sweetness on the taste buds. Here’s how I created this dish that can be served as a starter or a side dish.
Two tbsps vegetable oil
Two dried red chilies
One lb bag of fingerling potatoes washed
One tsp salt
One tsp cumin powder
One tsp coriander powder
Half tsp turmeric
Half tsp chili powder
One cup water
One tbsp Tahini
One tbsp sesame seeds
One heaped tbsp of pomegranate seeds for garnishing (optional)
Heat oil in a pan. When the oil is heated, add the red chilies and swirl till they get dark. Add the potatoes, salt, cumin powder, coriander powder, turmeric powder and chili powder and mix well.
Add a cup of water and cook the potatoes till they are firm but dry and done. If necessary, add a bit more water to prevent the potatoes from sticking to the pan. Add the tahini and sesame seeds and toss well. Take off flame and serve garnished with pomegranate seeds.