Cauliflower and Potatoes with Black Mustard Seeds

cauliflower and potatoes with mustard seeds


  • 4-5 Medium New Potatoes
  • Small Cauliflower
  • 2 tsp East End Black Mustard Seeds
  • 12-15 Fenugreek Seeds
  • 1 tsp East End Cumin
  • ½ tsp East End Turmeric
  • ½ tsp East End Red Chilli Powder
  • 1 tsp Ground Spices
  • 2 tsp Minced Garlic
  • 1 Tomato (chopped)
  • 1-2 Green Chillies
  • ½ Cup Water
  • ½ cup Coriander Leaves (chopped)
  • 2 tsp Salt
  • 1 tbsp Lemon Juice


  1. Peel the potatoes and cut into ½ inch cubes, place in a bowl of water. Separate the cauliflower into florets about the same size as the potatoes.
  2. Mix the mustard seeds, fenugreek seeds into a small bowl. Mix in the cumin seeds, turmeric, chilli powder and salt.
  3. Heat oil in a pan until very hot, and then add the whole seeds. As the mustard seeds turn grey, lower the heat to medium and add the ground spices.
  4. Add the garlic to the pan, along with the tomato and green chilli. Cook for about 5mins.
  5. Drain the potatoes and add to the pan, and add the cauliflower florets. Cook for about 5mins, stirring occasionally.
  6. Add the water to the pan, and the Coriander leaves. Cover and simmer, until the vegetables are tender, adding water if necessary.
  7. Add salt to taste, add lemon juice, stir well and serve garnished with chopped Coriander leaves.