
This simple cauliflower and potato stir fry is a flavorful Indian-style side dish made with green chilies, mustard seeds, cumin, fresh coconut, and lemon juice. It cooks quickly on the stovetop and pairs beautifully with chapati, phulka, or a simple rice meal.
Cut the cauliflower into small florets and peel and dice the potatoes into small, even pieces so they cook at the same rate.

Place the cauliflower florets in hot water for 5 minutes, then drain well. This helps clean and slightly soften the cauliflower before stir-frying.

Heat the oil in a deep pan over medium heat. Add the mustard seeds and cumin seeds and let them splutter, then add the sliced green chilies and cook briefly until fragrant.


Add the potatoes and cauliflower to the pan. Season with salt, then add the grated coconut and chopped coriander leaves. Stir well, cover, and cook on low heat for 8 to 10 minutes, stirring occasionally. Do not add water.

Once the vegetables are tender, drizzle in the lemon juice and toss gently. Serve hot with chapati, phulka, or as a side dish.
Use fewer green chilies for a milder dish. Make sure the cauliflower is well drained before adding it to the pan so the stir fry stays dry rather than steaming. Leftovers keep well in the refrigerator for up to 2 days and can be reheated in a skillet.