A delightful and flavorful dish combining spiced cauliflower and potatoes, perfect for a wholesome meal.
Peel the potatoes and cut them into 1-inch cubes.
Soaking the potatoes in water prevents them from browning and removes excess starch.
Place the mustard seeds in a saucepan over medium heat and toast until they start to pop.
Keep the lid slightly ajar to avoid seeds popping out of the pan.
Add the oil, onion, garlic, and ginger to the pan and sauté until the onion softens.
Stir frequently to prevent the garlic from burning.
Mix in the cumin, curry powder, turmeric, and cayenne pepper, and cook until fragrant.
Cooking the spices enhances their flavors and aroma.
Add the potatoes and cauliflower florets to the pan, stirring to coat them with the spice mixture.
Ensure all pieces are evenly coated for consistent flavor.
Pour in the water, cover the pan, and cook until the potatoes are tender.
Check occasionally to ensure the water hasn't evaporated completely.
Stir in the peas and cook uncovered until tender and most of the liquid is absorbed.
Adding the peas at the end preserves their bright color and texture.
Season with salt and pepper, garnish with chopped cilantro, and serve warm.
Serve with a side of rice or flatbread for a complete meal.
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