Recipe: Cauliflower, Peas and Potato

The Pampel family are yet again surrounded by packing boxes so apologies, but I haven’t managed to update my blog for a while.

This is my sister Rowaina’s favourite dish it takes a somewhat dull vegetable (cauliflower) and transforms it. This savoury dish takes on a subtle sweet flavour from both the peas and cauliflower.


Serves 2 hungry people or 4 if served with another dish

For the vaghar:

  • 2 – 3 tbsp sunflower/canola oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp hing

And the rest:

  • 1/2 a cauliflower – florets cuts into about 4 pieces each (see images below)
  • 1 potato peeled and cut into small pieces (about 2-3cm)
  • 2 cups of frozen peas
  • 1 tsp of fresh masala
  • 2 tsp of ground coriander and cumin (1 part cumin to 2 parts coriander)
  • 3/4 – 1 tsp cooking salt
  • 1/4 tsp turmeric
  • water – may be required


  1. Firstly prepare all the vegetables
  2. Heat the oil for the vaghar in a large deep frying pan
  3. Once the oil is hot add the mustard seeds and hing – cover with a lid
  4. Once the mustard seeds have popped/cracked in the oil remove the pan from the heat
  5. Now add all the spices to the oil and stir
  6. Return the pan to a low heat and add the cauliflower, peas and potato
  7. Mix everything together
  8. Cover with a lid and cook on a low-medium heat for about 20 minutes
  9. Stir occasionally making sure the food does not stick to the pan
  10. If you find it is sticking/burning turn the heat down and add 2-3 tbsp of tap water to loosen
  11. Taste to ensure there is enough salt and spice – add more if you think it needs it ( remember to always cook a little longer if you add more spices)
  12. Once you are happy the dish is cooked remove from heat, allow to rest for a few minutes and serve
Best eaten with roti or other indian bread

cauliflower, peas and potato – raw


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