This dish comes from East Asian cuisine. The dishes of this cuisine are characterized by an abundance of various spices. It's no secret that cauliflower is very useful for the human body, and if you combine it with young potatoes, which also contain many important and equally useful substances, we get a healthy and satisfying dish.
Ingredients:
- 300 g of cauliflower;
- 4 tubers of young potatoes;
- 4 tomatoes (small);
- 2 onions;
- 1 tsp ginger root;
- 5 cloves of garlic;
- 1 chili pepper;
- 5 tbsp. l. vegetable oil;
- 1 tbsp seasonings cumin;
- 1 tsp seasoning turmeric;
- 1 tbsp. l. coriander;
- salt.
Preparation:
- Wash and clean all vegetables thoroughly. Chili peppers need to be seedless because they will increase the bitterness. Disassemble the cauliflower into inflorescences. Grind the potatoes into small cubes. Finely chop the onion and garlic. Grind the ginger.
- Put young potatoes and cabbage in a saucepan with water, salt and put on the fire to cook. Cook until half cooked.
- Blanch the tomatoes, that is, make a cross-shaped small incision on their skin and immerse it in hot water for a few minutes, and then in cold water and remove the skin from them (after such manipulations, it will be very easy to do this). Then we cut the tomatoes into small squares.
- Put a frying pan with vegetable oil on the stove, pour chopped onions and garlic into it. Fry for about 2 minutes. Then add the chopped tomatoes and continue to fry until the tomatoes are juiced.
- Add new potatoes and cauliflower to the pan. Season with salt, pepper, add spices: ginger, turmeric, coriander and cumin. Mix everything thoroughly and simmer for another 4-5 minutes.
The dish is served hot. Can be served as a side dish. Cauliflower with new potatoes is perfect with any meat, be it chicken or pork.
