Potato and Cauliflower fry

This is a versatile recipe because I can combine this with rice and dal, make nice sandwiches, use this as a samosa filling (more of a bengali winter samosa with potato, cauliflower and green peas), have with parathas and of course with kurmura or puffed rice as well. This comes to my rescue even when I come back from weekend getaways and after having heavy meals for two days I look forward to this light and aromatic vegetable dish. Aroma comes in the form of roasted cumin powder, slit green chillies, red chilli flakes and coriander leaves – all of which is added right at the end.

Serves 4


  1. 400 gms of cauliflower cut into very small florets
  2. 200 gms of peeled and thinly cut potatoes
  3. 3 to 4 green chillies slit
  4. 1 tsp Coriander leaves chopped
  5. 1/4 tsp red chilli flakes or as required
  6. 1/2 tsp roasted cumin powder
  7. 1/2 tspturmeric powder
  8. 1/2 tsp nigella seeds
  9. 2 tbsps oil
  10. Salt to taste.


  1. Take oil in wok and heat it. Add nigella seeds and as tgey begin to crackle add potatoes and cauliflower.
  2. Mix with a spatula and now add turmeric powder and salt.
  3. Simmer the flame and cover and cook it for 10 minutes. Remove the lid in between and toss everything.
  4. After 10 minutes of cooking if the veggies and cooked through, put the flame on high and fry. Keep adding roasted cumin powder chilli flakes and green chillies.
  5. Make sure thete is not much moisture left in the wok. Add Coriander leaves, toss and take it off the flame.
  6. At this stage you can add julienned ginger strips if you like.
  7. It is ready to serve.

6 thoughts on “Potato and Cauliflower fry

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