Stir Fried Cauliflower Potatoes Recipes

Steps:

• Cut the cauliflower into florets about 50 x 10 mm. Soak them in water for at least 30 minutes.
• Peel and cut the potatoes into 20 mm cubes. Heat the oil and fry the potato cubes until brown on all sides. Remove the potatoes and keep aside.
• Then add the mustard and fennel seeds. When the mustard seeds pop, add the garlic. Stir fry until the garlic changes colour then add the turmeric and chilli powder. Stir once and add the reserved potatoes, cauliflower, salt and water.
• Stir fry for 5 to 6 minutes or until the potatoes are cooked through. Remove from the heat and stir in the coriander.

Steps:

• Heat oil in a skillet over medium heat; add cumin and caraway seeds until they begin to pop and oil bubbles, 1 to 2 minutes. Cook and stir onion and garlic in the hot oil until onion is soft and translucent, 5 to 10 minutes.
• Stir cauliflower and potato into onion mixture to coat with oil. Add chili powder, turmeric, and salt; stir to coat vegetables.
• Cover skillet and cook vegetables over medium-low heat, stirring occasionally, until cauliflower and potatoes are softened, about 20 minutes. Sprinkle with cilantro.

Steps:

• Heat sesame oil in a large nonstick skillet over medium heat. Add garlic and ginger and cook until fragrant, about 1 minute. Add riced cauliflower medley and cook, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Stir in soy sauce and cook for 1 minute.
• Move cauliflower mixture to one side of the skillet and pour eggs into the other side. Cook and stir until eggs are scrambled, about 3 minutes. Mix eggs and cauliflower mixture together and cook until heated through, about 1 minute.

Steps:

• Heat oil in large skillet over medium high heat. Add cumin, mustard, fennel and onion seeds (or onion flakes) and cook stirring for 30 seconds.
• Add onion and cook for another 2 minutes.
• Add cauliflower, potato, turmeric and salt and cook for another three minutes, stirring to combine and so cauliflower doesn't burn.
• Add water, chilies and ginger. Reduce heat to med-low, cover and cook for 30 minutes.
• Uncover and increase heat to high and cook until liquid evaporates (5-10 minutes).
• Transfer to serving dish and sprinkle with cilantro and lemon juice.

Steps:

• Combine the oil, nigella if using, cumin, and coriander seeds in a large wok or frying pan over medium-high heat. Cook, stirring, until the cumin seeds turn golden brown, 2-3 minutes.
• Add the ginger and cook, stirring, 1 minute. Add the potatoes and stir well to coat with the spices. Then cover and cook until the potatoes have browned some and have begun to soften and stick to the bottom of the pan, 8-10 minutes. Stir three or four times during this time and check the cooking. If the potatoes brown too quickly, turn the heat down. If they aren't browning at all, raise the heat.
• Add the cauliflower, ground cumin, cayenne, and fresh chile and stir to coat the cauliflower with the spices. Then cover and cook, stirring and scraping the bottom of the pan thred or four times during cooking, until the potatoes are well browned, about 10 minutes.
• Sprinkle the vegetables with salt, cover, and continue cooking until the cauliflower is nicely browned and the vegetables are tender, 5 to 10 more minutes. Stir the vegetables every 3-4 minutes and check the cooking; if they begin to stick badly and burn, add a teaspoon of water and scrape with a spatula to loosen the spices and crispy bits from the bottom of the pan. Sprinkle with the chopped cilantro and serve hot.