Ingredients
- •1.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
- •2 tbsp ghee or neutral oil (for the bag)
- •1 tsp ground turmeric
- •1 tsp ground cumin
- •1 tsp kosher salt
- •For curry:
- •2 tbsp ghee or neutral oil
- •1 tsp cumin seeds
- •1 medium onion, diced
- •2 cloves garlic, minced
- •1 tbsp fresh ginger, grated
- •1 small cauliflower, cut into florets
- •1 large tomato, diced
- •1 tsp ground coriander
- •½ tsp garam masala
- •¼ tsp cayenne pepper
- •Fresh cilantro for garnish
- •Warm naan or roti for serving
Instructions
1
Toss potato cubes with ghee, turmeric, cumin, and salt.
2
Place in a vacuum-seal bag in a single layer. Seal.
3
Preheat sous vide bath to 185°F (85°C). Cook for 35–40 min until tender.
4
While potatoes cook, heat ghee in a large skillet over medium-high heat.
5
Add cumin seeds and let them sizzle 30 sec.
6
Add onion and cook 5 min. Add garlic and ginger, cook 1 min.
7
Add cauliflower florets and cook 5–6 min until golden at edges.
8
Add diced tomato, coriander, garam masala, and cayenne. Cook 3 min.
9
When potatoes are done, add them to the skillet with the cauliflower.
10
Toss gently to combine (don't break the potatoes).
11
Cook together 2–3 min until everything is coated.
12
Garnish with cilantro and serve with naan or roti.
Notes
- •Sous vide potatoes cook evenly edge-to-edge - no more mushy outsides with raw centers
- •Don't stir aggressively after adding potatoes - they should stay in whole cubes
- •The cauliflower should have golden charred edges for texture contrast
- •This is everyday Indian home cooking - simple ingredients, big flavor
Nutrition information
Calories
240 cal
Protein
6g
Fat
12g
Carbs
28g
Tags
indianvegetariancurryside dish