Indian-Spiced Cauliflower, Potatoes, and Peas

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Diane Morgan

Published 2012

  • About

Serve this classic Punjabi recipe as a vegetarian main course or as a hearty side dish. Ground turmeric can be substituted for the fresh, but the nuanced sour-sweet, savory flavor of fresh turmeric really blossoms when sautéed in the oil, adding more depth and complexity to the vegetables.


  • 3 tbsp. canola or other neutral oil
  • 5 quarter-size slices fresh ginger, peeled and minced
  • 4


  1. In a large, deep sauté pan with a tight-fitting lid, warm the oil over medium heat and swirl to coat the pan bottom. Add the ginger, garlic, and turmeric and sauté, stirring constantly, until the garlic turns light brown, about 1 minute. Add the dried chiles, bay leaf, salt, coriander, cumin, and pepper and sauté until the spices are fragrant, 2 minutes longer.