Potato and Cauliflower Bhuna with Mustard Oil and Rice
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Ingredients
- 350 g potatoes, peeled and diced
- 350 g cauliflower, cut into florets
- 300 g basmati rice
- 1 onion, finely chopped
- 3 tbsp mustard oil
- 3 garlic cloves
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 466 kcal
- Protein
- 9.8 g
- Carbohydrate
- 78.6 g
- of which sugars
- 4.6 g
- Fat
- 11.4 g
- of which saturates
- 1.4 g
- Fibre
- 5.8 g
- Salt
- 0.09 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice in plenty of boiling water for 10-12 minutes, then drain.
- 2
Heat the mustard oil in a pan and fry the onion for 6 minutes until softened, then add the garlic cloves and fry for 1 minute.
- 3
Add the potatoes, cauliflower, ground turmeric and chilli powder, stir to coat, cover and cook over low heat for 18-20 minutes, stirring occasionally, until the vegetables are tender.
- 4
Uncover and cook for 5 minutes over higher heat, stirring often, until the mixture is dry.
- 5
Scatter with the fresh coriander and serve with the rice.
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