Side Items

Cauliflower and Potatoes Cooked with Fenugreek and Fennel Seeds takes 10 minutes to prepare.

Cauliflower and Potatoes Cooked with Fenugreek and Fennel Seeds takes 15 minutes to cook.

Cauliflower and Potatoes Cooked with Fenugreek and Fennel Seeds makes 6 servings.

The ingredients for Cauliflower and Potatoes Cooked with Fenugreek and Fennel Seeds are:

3 pounds cauliflower, separated into tiny florets, not more than 1/2"

1 tbsp oil
2 medium potatoes, cut in 1/2" dice
1/4 tsp whole fenugreek seeds
1 tsp whole cumin seeds
1 to 2 whole dried red hot peppers
3/4 tsp. ground tumeric
1 tsp. ground coriander seeds
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp. garam masala

Here is how you make Cauliflower and Potatoes Cooked with Fenugreek and Fennel Seeds:

Saute the red pepper, fennel seeds, fenugreek seeds, and cumin seeds in the hot oil. Quickly add the potatoes and cauliflower. Sprinkle tumeric and coriander over and stir. Add 1/4 cup water, cover and let cook for about 15 minutes. Sprinkle the garam masala over and stir in. Salt and pepper to taste. Number of Servings: 6Recipe submitted by SparkPeople user SOPHIALARA.

The nutritional information for Cauliflower and Potatoes Cooked with Fenugreek and Fennel Seeds is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 99.1

• Total Fat: 2.6 g
• Cholesterol: 0.0 mg
• Sodium: 33.0 mg
• Total Carbs: 17.4 g
• Dietary Fiber: 4.0 g
• Protein: 3.3 g

Cauliflower and Potatoes Cooked with Fenugreek and Fennel Seeds is Indian cuisine.

The dietary needs meet for Cauliflower and Potatoes Cooked with Fenugreek and Fennel Seeds is Vegan