by Helenthenanny
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Helenthenanny's Notes:
Expand1 cup Plain Yogurt (I used non-fat Greek Yogurt) Ask a question about this ingredient
1/2 Cucumber, peeled, seeded, and minced Ask a question about this ingredient
a few sprigs of cilantro, chopped small Ask a question about this ingredient
1/2 teaspoon cumin seeds Ask a question about this ingredient
black pepper to taste Ask a question about this ingredient
2 large russet potatoes, peeled, cut into 1" chunks Ask a question about this ingredient
3 cloves garlic, minced Ask a question about this ingredient
1 small yellow onion, diced small Ask a question about this ingredient
2 cups cauliflower, broken into small florets Ask a question about this ingredient
1 1/2 cup frozen peas Ask a question about this ingredient
about 5 tablespoons or so of olive oil Ask a question about this ingredient
2 teaspoons fresh ginger, finely grated Ask a question about this ingredient
2 teaspoons garam masala spice blend Ask a question about this ingredient
2 teaspoons ground fenugreek seed Ask a question about this ingredient
2 teaspoons ground turmeric root Ask a question about this ingredient
2 teaspoons whole yellow mustard seed Ask a question about this ingredient
2 teaspoons whole cumin seed Ask a question about this ingredient
1 teaspoon red pepper flakes Ask a question about this ingredient
1 handful fresh cilantro, coarsely chopped Ask a question about this ingredient
juice of one lemon Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
Boil potatoes until tender. Drain and set aside.
Ask a question about this stepIn a large skillet, cook olive oil, garlic, onions, cauliflower, garam masala, fenugreek, turmeric, mustard seeds, cumin seed, red pepper flakes, and fresh ginger over medium heat. Stir until seasonings are well distributed. Salt and Pepper to taste. Cook until onions are translucent and cauliflower is almost tender. Add peas and cook for five more minutes. You may need to add a little more olive oil if things start to look dry.
Ask a question about this stepAdd the vegetables and potatoes to a big bowl and stir until well combined. I stir quite vigorously, so that the potatoes get all smashed up.
Ask a question about this stepAdd the chopped cilantro and lemon juice last and stir again. Salt and Pepper to taste and serve!
Ask a question about this stepTo make the Lazy Raita: Combine ingredients and stir until well combined. Serve alongside or atop the potatoes and enjoy!
Ask a question about this stepThese really are incredible with and without the raita. Also very easy to make. Pretty much made as is except I used yukon gold potatoes, black mustard seeds, and mustard oil which is commonly used in Indian cooking.
This recipe is off the CHAIN! I made this on Monday along with my version of Chole Saag, packed it into frozen lunches, and I've been eating it all wk. I cant get enough. It freezes really well and I had enough to make five frozen lunches when combined with the Saag. Soo so good. The cauliflower is the superior touch, in my opinion. If you like spinach, Saag of any kind would be an amazing partner to your dish. Here's the link to mine if you're interested! http://www.food52.com/recipes/8429_totally_not_intimidating_saag
absolutely loved these potatoes..and the raita is excellent as well..thanks for a great dish!
thank you so much, i'm so glad!
Okay, so I'm really curious about one thing. What makes the raita "lazy"? Isn't that how everyone makes it? I'd probably add some salt, and in the summer, some diced tomato. What else would you do if you weren't lazy? The potatoes look so yummy. I plan to make some, soon!!
Ha! My Raita is lazy because I've never actually looked at a recipe for Raita, not even before I wrote mine down. I just guess at it when I make mine and I call it lazy just in case anyone might wonder, " Woah, whats the deal with her Raita?" Mine is good and simple, so I've never bothered to get to the bottom of it, but adding tomatoes in the summer sounds really lovely! So, to answer the second part: If I weren't lazy, I would read : ) Haha! Thank you, and I hope you like my potatoes!
Love!
Thank you!
This looks and sounds fantastic!
Thank you lastnightsdinner! These compliments are really really nice to come home to after a long day!
I love love love the flavors you've used in this. Oh, and I'm a sucker for green peas. This is an awesome recipe, girl.
Haha, I guess I'm a little Katie-bar-the-door when it comes to spices, but I think they come together nicely in this one. I'm glad you have my back, ICP! Thanks : )
Sounds wonderful - I am going to add this one to my recipe box.
Thank you Jennifer Ann, I hope you like them : )
thank you melissav!
Rick Field is the founder of the pickle company Rick's Picks.
hi, i made this dish tonight and it was delicious! i used coconut oil instead of olive (my latest obsession). and i mashed the potatoes up a bit in the pot and just added them into big sauce pan with the cauliflower etc. nice to have one less bowl. for the raita i used a seedless cuke and grated it, worked well. delicious recipe, thanks! i referred to it as "deconstructed samosas" :)