As far as cooking is concerned, even if I try to be planned, many times it just ends up something to my surprise. I am talking about this cauliflower and Chinese potato stir fry. This just happened to be a surprise addition to our dinner tales.
I had to make a stir fry for lunch and the only vegetable left in the refrigerator was a head of cauliflower. My first intuition was to make a stir fry with cauliflower. But then I noticed a packet of frozen Chinese potato (koorka) in freezer. “What about a combination of cauliflower and koorka?” It was a sudden instinct to give it a try. Not a bad idea!!! Of course it is really good…The combo pairs really well!!!
This stir fry is a very easy one and my kids loved it. This dish pairs well with hot rice, chappathi, poori etc. This is a medium spicy dish. You can adjust the heat according to your spice tolerance.
- Medium sized head of cauliflower(cut in to small florets and rinsed well in water) 1
- Chinese Potato sliced in to small pieces (Koorka) 1.5 cup (I used frozen Chinese potato. Check Notes to read how to use fresh ones)
- Onion sliced 1
- Garlic minced 2 to 3 cloves
- Curry leaves 1 sprig
- Turmeric powder 1/2 tsp.
- Chili powder 1 tsp.
- Pepper powder 1 tsp.
- Oil 2 tbsp.(I used vegetable oil)
- Mustard seeds 1/2 tsp.
- Dry red chili 2 to 3 (I did not use it)
- Salt to taste
Blanching cauliflower florets:
- Boil 2 cups of water in saucepan and when the water comes to boil, season it with 1/4 tsp salt and add the cauliflower florets. Switch off the flame. Let it sit for about 5 minutes.
- Drain water and the blanched cauliflower florets are ready to use in the stir fry.
Making stir fry:
- On medium to high flame, heat oil in a wok/kadai/frying pan. When oil is hot enough, splutter mustard seeds and add dry red chilies(Optional.Not included in pictures) and saute for a few seconds.
- Add sliced onion, chopped garlic and curry leaves and saute well.
- When onion is translucent, add turmeric powder, chili powder and pepper powder and saute until raw smell leaves.
- Add cauliflower florets, Chinese potato and salt, mix well and form a heap.
- Cover with a lid and cook on low to medium flame for about 5 to 7 minutes or until veggies are almost cooked. Stir in between to prevent veggies getting burned. If it starts sticking on bottom, add a tbsp. of water as required. It is recommended to cook it with less water as possible as veggies may become mushy.
- Open lid and let it cook uncovered on medium to high flame until stir fry is dry. Adjust the salt and switch off the flame. Serve warm with rice, chappathi, poori etc…
- Blanching cauliflower florets kills any worms or insects hidden on the florets.
- Frozen Chinese potatoes get cooked faster and hence can be added along with cauliflower florets,. If using fresh ones, in a pan, cook it covered with enough water to cover it, 1/4 tsp. pepper powder. You can add this cooked Chinese potato in the stir fry in the last step while cooking the stir fry uncovered.
- It is recommended to cook the veggies covered only until it is almost cooked. Cooking it covered for long time makes the veggies mushy.