I serve this delicious Indian side dish from the October 1999 issue of Bon Appetit with Tandoori chicken and lamb and also with Chicken with Lemon and Spices (see previous post). It is colourful, tasty and quick to make. Some purchased curry powders contain colour, so I was happy to see that the seasoning for this dish was made from scratch. To make this recipe spicier, add hot pepper flakes or cayenne pepper.

Indian potatoes, peas and cauliflower


2 tablespoons vegetable oil
1 pound russet potatoes, peeled, cut into 1/2-inch pieces
1 tablespoon minced fresh ginger
4 cups cauliflower florets, cut into bite-size pieces
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/2 cup water
1/2 cup frozen peas, thawed


Heat oil in large nonstick skillet over medium heat. Add potatoes and ginger; sauté until potatoes are lightly browned, about 3 minutes. Mix in cauliflower, then salt, turmeric, chili powder and paprika; sauté 5 minutes. Add 1/2 cup water; cover and simmer until vegetables are tender, about 5 minutes. Add peas and simmer 2 minutes. Season with salt and pepper. Serves 4.

From the October 1999 issue of Bon Appetit