| 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.
A Message from our Provider:
“Beauty: an act of God”