Vegetables

Cauliflower with potatoes

Cauliflower with potatoes



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Ingredients for Cooking Cauliflower with Potatoes

  1. Cauliflower 300 grams
  2. Potato 3 pieces
  3. Tomatoes 3 pieces
  4. Onion 2 pieces
  5. Ginger (root) 1 piece (length 2 centimeters)
  6. Garlic 6 Prong
  7. Cilantro 1 bunch (small)
  8. Chili pepper 1 piece
  9. Cumin 2 teaspoons
  10. Turmeric 1 teaspoon
  11. Ground coriander 2 teaspoons
  12. Vegetable oil 4-5 tablespoons
  13. Salt to taste
  • Main Ingredients: Cabbage, Potato, Onion, Garlic
  • World CuisineAsian, Oriental

Inventory:

Teaspoon, Tablespoon, Fork, Stove, Kettle, Knife - 2 pieces, Cutting board - 2 pieces, Paper kitchen towels, Deep pan - 2 pieces, Deep bowl - 3 pieces, Skimmer, Deep plate, Colander, Kitchen towel, Frying pan with lid, Kitchen spatula, Plate

Cooking cauliflower with potatoes:

Step 1: prepare raw vegetables.


First of all, turn on the stove, put on it a full kettle with ordinary running water and bring the liquid to a boil. After using the knife for cutting raw vegetables, peel the onions, ginger root, garlic, and cut the stalk of the chili pepper and gut it from the seeds. Then we wash them under a stream of cold running water along with cauliflower, potatoes in a peel and a bunch of cilantro.

After we disassemble the cauliflower into inflorescences and put them in a deep pan. Unpeeled potato tubers are also sent to a separate deep pot. We dry the remaining vegetables with paper kitchen towels, and shake the greens over the sink, getting rid of excess water.

Step 2: Blanch the tomatoes.


While the vegetables were being prepared, the kettle was boiling, it's time to tackle the tomatoes, make a small cross-section on the surface of each tomato, crosswise, put them in a deep bowl and pour boiling water so that it completely covered the tomatoes.

We stand them in hot water for 5 - 7 minutes and transfer using a slotted spoon to a bowl with cold running water. When the tomatoes have cooled, remove them from the bowl, lightly dip them with paper kitchen towels and remove the skin.

We put them on a cutting board and cut into small cubes with a diameter of up to 1 centimeter. We shift the slices into a deep plate.

Step 3: Cook Cauliflower and Potatoes.


While the tomatoes are boiled in boiling water, we alternately fill the pan with cabbage and potatoes with ordinary running water so that the liquid is higher than the level of vegetables by 4 - 5 centimeters and put the containers on the stove, turned on at a strong level. After boiling, reduce the temperature of both burners to an average level and cook cabbage for 5 minutes. Then helping yourself with a kitchen towel, remove the pan from the stove and discard its contents in a colander. Leave the cabbage in a colander on 5 to 7 minutes so that boiling water is gone and transfer it to a deep bowl.

Cook potatoes for 20 - 25 minutes to softness. We check the readiness with a table fork, if it enters the vegetable pulp gently, without pressure, then the potatoes are ready, remove it from the pan with a slotted spoon, transfer to a deep bowl and cool with cabbage to room temperature.

Step 4: chop onions, ginger, garlic, cilantro and chili.


Wait until it cools down, potatoes with cabbage are not worth it, immediately proceed to the preparation of other, important products. We put onions on a cutting board and cut it into cubes up to 1 centimeter. After it, chop the small cloves of garlic. After we cut the ginger root and chili pepper, it can be the same cubes or straws up to 5 millimeters thick. They are followed by a small bunch of cilantro, just chop the greens finely and leave the slices on the cutting board.

Step 5: prepare the boiled potatoes.


After the potatoes have cooled, remove the peel, lay the vegetable on a cutting board and cut into large cubes from 2 to 3 centimeters. We shift the slices into a deep bowl. We also put salt and all the spices indicated in the ingredients on the kitchen table.

Step 6: fry the boiled potatoes.


It's time to start cooking. Turn on the stove to a medium level and put on it a pan with 2 tablespoons of vegetable oil. When the fat is heated, carefully place the cubes of potatoes on the bottom of the pan and fry them, stirring with a kitchen spatula to a light golden crust. This process will take approximately 5 - 7 minutes. After the potatoes are fried, transfer them back to the bowl and pour a new portion of vegetable oil into the pan, that is, another 1 - 2 tablespoons.

Step 7: fry the cabbage.


We heat the oil again and gently lower the cabbage inflorescences into it. Fry them until a blush, periodically stirring with a kitchen spatula for uniform frying.

About 7 - 8 minutes the vegetable will take the desired blush, transfer the cabbage back to the bowl with potatoes.

Step 8: bring the dish to full readiness.


Do not turn off the stove, put a clean frying pan on it and pour the remaining oil into it - 1 - 2 tablespoons. Lightly heat the fat and toss the onion with garlic into it. Stir fry vegetables for 2 - 3 minutes to a light golden crust and transparency. After adding chopped ginger, chili pepper to the pan, add the right amount of cumin, coriander, turmeric and add chopped tomatoes. Stew everything 45 minutes.

When the tomatoes let the juice and soften, add the fried potatoes, cabbage, cilantro and the salt to taste. We mix all the components of the dish to a homogeneous consistency, cover the pan with a lid and simmer them for 5 minutes. Then turn off the stove and insist the vegetable yummy under the lid 5 - 6 minutes. After a while, we spread the fragrant dish in portions on plates and serve to the table.

Step 9: serve the cauliflower with potatoes.


Cauliflower with potatoes is served hot as the main second main course or as a side dish for meat, fish or poultry dishes. If desired, each portion of this dish can be sprinkled with fresh finely chopped dill, cilantro or parsley. Also, such a dish can be supplemented with salads from fresh vegetables, marinades or pickles. Enjoy it!
Enjoy your meal!

Recipe Tips:

- A set of spices, if desired, can be adjusted by varying their number, it can also be supplemented with spices such as white allspice, ground leaf of laurel, savory, sage and these are just a few of all the possible options.

- Instead of fresh chili and ginger, dried and ground versions of these ingredients can be used.

- Instead of fresh tomatoes, you can use canned tomatoes in their own juice without skin or tomato juice (250 milliliters).

- Instead of cilantro, you can use dill or parsley.