Indian Potatoes, Peas and Cauliflower

• 2 tablespoons vegetable oil
• 1 pound russet potatoes, peeled, cut into 1/2-inch pieces
• 1 tablespoon minced fresh ginger
• 4 cups cauliflower florets, cut into bite-size pieces
• 1/2 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/2 cup water
• 1/2 cup frozen peas, thawed

1. Heat oil in large nonstick skillet over medium heat.
2. Add potatoes and ginger; saute until potatoes are lightly browned, about 3 minutes.
3. Mix in cauliflower, then salt, turmeric, chili powder and paprika; saute 5 minutes.
4. Add 1/2 cup water; cover and simmer until vegetables are tender, about 5 minutes.
5. Add peas and simmer 2 minutes.
6. Season with salt and pepper.

vegetable oil, potatoes, fresh ginger, cauliflower, salt, ground turmeric, chili powder, paprika, water, frozen peas

Taken from www.epicurious.com/recipes/food/views/indian-potatoes-peas-and-cauliflower-102405 (may not work)