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Indian Butter Spiced Potatoes and Cauliflower

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A mild, buttery lightly spiced dish, perfect served on its own or as part of a curry banquet.

Serves: 4

Ingredients:

  • 100g Western Star butter
  • 1 onion, diced
  • 1 clove garlic, crushed
  • 1 teaspoon finely grated fresh ginger
  • 2 teaspoons black mustard seeds (optional)
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 400g potatoes, peeled and cut into large chunks
  • 300g cauliflower, cut into large florets
  • 2 long green chillies, finely sliced
  • 1/4 cup coriander leaves, for serving
  • 200g Australian yogurt, for serving

Method:

Melt butter in a large frypan or casserole with a lid. Add onion, garlic, ginger and spices, cook 1-2 minutes until fragrant and onions are golden.

Add potatoes, 1 cup water and season to taste, stir to coat, cover and simmer for 10 minutes. Remove the lid and stir in cauliflower and chilli, cook for a further 10 minutes, until cauliflower and potatoes are tender and glossy. There should only be just enough liquid to moisten the vegetables.

To serve, spoon onto a serving platter, scatter with coriander and drizzle with yogurt.

Cooking Time: 25 minutes

Hints:

If you like a little more spice, add a teaspoon of garam masala or some bruised cardamom pods to this dish.

Photo: Indian Butter Spiced Potatoes and Cauliflower