medium potatoes, peeled and cut into small cubes
medium cauliflower, cut into florets
frozen peas OR fresh peas, shelled
|1 ½ TBSP. to 2 TBSP.|
ARVINDA'S MADRAS MASALA
sea salt, or to taste
turmeric powder (optional)
ARVINDA’S GARAM MASALA, to garnish
Fresh cilantro, finely chopped, to garnish
In a non-stick medium pot or pan, heat the oil on medium-high. Add the mustard and cumin and fry for 30 seconds until the mustard seeds pop.
Add the potatoes, cauliflower and peas. Sprinkle in ARVINDA’S MADRAS MASALA, the salt and the turmeric, coating the vegetables well. Reduce the heat to low.
Cover with a lid and cook until the potatoes are tender, approximately 20 minutes. The dish is ready to serve when the potatoes are cooked.
Garnish with a sprinkling of ARVINDA’S GARAM MASALA and cilantro.