Indian Potatoes, Peas and Cauliflower
2 tablespoons Vegetable oil
1 pound Russet potatoes, peeled, cut into ½-inch pieces
1 tablespoon Minced fresh ginger
4 cups Cauliflower florets, cut into bite-size pieces
1/2 teaspoon Salt
1/2 teaspoon Ground turmeric
1/4 teaspoon Chili powder
1/4 teaspoon Paprika
1/2 cup Water
1/2 cup Frozen peas, thawed
Heat oil in large nonstick skillet over medium heat. Add potatoes and ginger; saute until potatoes are lightly browned, about 3 minutes. Mix in cauliflower, then salt, turmeric, chili powder and paprika; saute 5 minutes. Add 1/2 cup water; cover and simmer until vegetables are tender, about 5 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.
Makes 4 servings.