Bengali Potatoes and Cauliflower Recipe

bengali potatoes cauliflower recipe image

Bengali Potatoes and Cauliflower Recipe

Ingredients

  • 1 tbsp coconut oil
  • 1 tbsp mustard seeds
  • 2 garlic cloves, minced
  • 2 tsp panch phoron
  • 2 thin short green chillies, stalks removed, cut lengthways
  • 12 small scrubbed new potatoes, quartered
  • 2 tsp ground coriander
  • ½ tsp chilli powder
  • ½ tsp turmeric
  • 400ml water
  • ½ cauliflower head, cut into small florets
  • 1 tbsp lemon juice
  • 1 tbsp freshly finely diced ginger
  • 2 tbsp freshly chopped coriander

Directions

  • In a large deep frying pan on medium-high heat add the coconut oil, mustard seeds, garlic, panch phoron and green chillies and cook until the seeds start to pop stirring constantly.
  • Add the potatoes, ground coriander, chilli powder and turmeric and season with salt and pepper and stir for 30 seconds watching that the spices don’t burn.
  • Stir the water in and bring to the boil. Turn down the heat and let it bubble with the lid on (use foil to cover if you have no lid) for around 12 minutes until the potatoes are nearly cooked. Stir in the cauliflower and turn up the heat stirring occasionally until it is tender but not falling apart. Stir in the lemon juice, ginger (saving a little), and ¾ of the fresh coriander and keep stirring until most of the liquid has evaporated.
  • Serve and sprinkle with the remaining ginger and coriander.

Bengali Potatoes and Cauliflower Chart
  • Kcal 466
  • Protein 15.4g
  • Fat 16.6g
  • Carbs 56g
  • Fibre 15.5g

Specialist Areas

Weight Loss

Weight Loss

Digestive Health

Digestive Health

Injury Recovery

Injury Recovery

Irritable Bowel Syndrome

Irritable Bowel Syndrome

Type 2 Diabetes

Type 2 Diabetes

Biosignature Modulation

Biosignature Modulation