Cauliflower with Potatoes, Chicken and Vegetables Recipe

Cauliflower with Potatoes, Chicken and Vegetables Recipe

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Cauliflower with potatoes, chicken, and vegetables is a delightful, wholesome dish packed with flavors and nutrients. This one-pot meal combines tender chicken, soft potatoes, and fresh cauliflower with a blend of aromatic spices and vibrant vegetables. It is a perfect choice for a comforting homemade meal, offering a balance of protein, fiber, and essential vitamins. Whether served with rice, bread, or enjoyed on its own, this dish is sure to be a family favorite.

Ingredients

  • 500g boneless chicken (cut into small pieces)
  • 2 medium potatoes (peeled and cubed)
  • 1 medium cauliflower (cut into florets)
  • 1 large onion (finely chopped)
  • 2 tomatoes (chopped)
  • 1 bell pepper (chopped)
  • 1 carrot (sliced)
  • ½ cup green peas
  • 4 cloves garlic (minced)
  • 1-inch ginger (grated)
  • 2 green chilies (chopped)
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • ½ teaspoon garam masala
  • ½ teaspoon black pepper powder
  • 1 teaspoon salt (or to taste)
  • 3 tablespoons oil
  • ½ cup water
  • 2 tablespoons fresh coriander (chopped)
  • 1 tablespoon lemon juice

Instructions

  1. Heat oil in a large pan or wok over medium heat. Add cumin seeds and let them splutter for a few seconds.
  2. Add chopped onions and sauté until golden brown. Stir in the minced garlic, grated ginger, and green chilies. Cook for 1-2 minutes until fragrant.
  3. Add the chicken pieces and cook on medium-high heat until they turn golden and are partially cooked.
  4. Stir in chopped tomatoes and cook until they turn soft and mushy. Add turmeric, red chili powder, coriander powder, black pepper, and salt. Mix well.
  5. Add the potatoes and cauliflower florets. Stir everything together to coat the vegetables with the spices.
  6. Pour in ½ cup water, cover the pan, and let the dish cook on low-medium heat for about 15 minutes, stirring occasionally.
  7. Once the potatoes and cauliflower are tender, add the chopped bell pepper, sliced carrot, and green peas. Cook uncovered for another 5-7 minutes, allowing the vegetables to retain some crunch.
  8. Sprinkle garam masala and give the dish a final mix. Adjust seasoning as needed.
  9. Turn off the heat and garnish with freshly chopped coriander and a drizzle of lemon juice.
  10. Serve hot with rice, naan, or flatbread for a complete and delicious meal.

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