Name: Indian Potatoes, Peas And Cauliflower
Ingredients: 2 tb Vegetable oil; 1 lb Russet potatoes; peeled, cut into; ; 1/2-inch pieces; 1 tb Minced fresh ginger; 4 c Cauliflower florets; cut into bite-size; ; pieces; 1/2 ts Salt; 1/2 ts Ground turmeric; 1/4 ts Chili powder; 1/4 ts Paprika; 1/2 c Water; 1/2 c Frozen peas; thawed

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Indian	October 199	1	servings

INGREDIENTS

2	tb	Vegetable oil
1	lb	Russet potatoes; peeled, cut into
		; 1/2-inch pieces
1	tb	Minced fresh ginger
4	c	Cauliflower florets; cut into bite-size
		; pieces
1/2	ts	Salt
1/2	ts	Ground turmeric
1/4	ts	Chili powder
1/4	ts	Paprika
1/2	c	Water
1/2	c	Frozen peas; thawed

INSTRUCTIONS

Heat oil in large nonstick skillet over medium heat. Add potatoes and
ginger; saute until potatoes are lightly browned, about 3 minutes. Mix in
cauliflower, then salt, turmeric, chili powder and paprika; saute 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.
Makes 4 servings.
Bon Appetit October 1999
Converted by MC_Buster.
Per serving: 663 Calories (kcal); 28g Total Fat; (37% calories from fat);
13g Protein; 93g Carbohydrate; 0mg Cholesterol; 1184mg Sodium Food
Exchanges: 6 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.

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