Potato and Cauliflower Subji
Course: Main, SidesCuisine: Indian4
servings10
minutes30
minutes
This dish is great for winter. White potatoes and cauliflower are cool, light and dry making them good for Kapha but vitiating for vata. The warming spices help counterbalance the cool dry vegetables and the ghee moistens their dryness and the brown rice syrup adds a sweet heaviness. This is a Kapha and pitta pacifying dish good for all three doshas particularly good in the winter, spring but should be eaten in moderation by vata in the autumn and is a little too heating for summer.
Ingredients
1 Large Potatoe
1 small head of Cauliflower
1 tablespoon of Ghee
1/2 teaspoon Mustard Seeds
1/2 teaspoon Cumin seeds
1 teaspoon Turmeric
2 heaped teaspoons Ground Corriander
1/2 teaspoon Cinnamon
1 teaspoon Curry Powder
1-2 tablespoons of Brown Rice Syrup
Salt and Pepper
Fresh Chopped Corriander
Directions
- Peel potato and cut into 2cm pieces.
- Thoroughly wash the cauliflower and cut it into 2 cm pieces
- Heat ghee in a heavy-bottomed pan.
- Add mustard seeds. Once they pop, add cumin seeds – stir for a few seconds.
- Add potato, then add the turmeric, mix well and cook for 5-6 minutes.
- Potatoes should be slightly golden, then add the cauliflower and season with salt.
- Add a small amount of water if needed to help steam and moisten the veggies.
- Cook for a further 6-8 minutes.
- When veggies are nearly cooked, add curry powder, cinnamon and coriander and mix together.
- Add a little more ghee. If the mixture is too dry, cook for a few minutes longer.
- Take off of the heat and add the brown rice syrup.
- Sprinkle with fresh coriander and serve with dhal and or basmati rice.