Indian Spiced Crispy Potatoes and Cauliflower with Raita
This refreshing recipe is created by our amazing culinary team to pair perfectly with our 2019 Davis Estates Zephyr. Hurry and try this pairing at home! Order a bottle HERE to try the pairing at home!
Ingredients
Cauliflower
1 large head of cauliflower, cut into florets
As needed olive oil
Salt
Raita
¾ cup plain whole-milk Greek yogurt
3 tablespoons finely chopped fresh cilantro
2 tablespoons lime juice
2 tablespoons water
1 Red Fresno or Jalapeno chili (stemmed and minced)
2 green onions (thinly sliced)
kosher salt and ground black pepper
Indian Spiced Potatoes
2½ pounds small (1- to 1½-inch) Yukon gold, red or fingerling potatoes
kosher salt and ground black pepper
2 teaspoons cumin seeds
2 teaspoons coriander seeds
2 teaspoons fennel seeds
4 tablespoons salted butter
¾ teaspoon ground fenugreek
2 red Fresno chili, stemmed and fine dice
3 scallions, thinly sliced
¼ cup mint leaves, chiffonade
METHOD
For the Raita
In a small bowl, stir together all ingredients.
For the Cauliflower
Place florets in a large bowl and toss with olive oil. Place florets in a baking dish and season with salt.
Cover the pan and cook for 15 minutes. Remove the cover and roast another 15 minutes until just tender or if you like roast longer until browning around the edges. Toss with potatoes and spices.
For the Indian Spiced Potatoes
Preheat fryer to 375°.
In a large pot, combine the potatoes, 3 tablespoons salt and 2 quarts water. Bring to a boil and cook, stirring occasionally, until a skewer inserted into the potatoes meets no resistance, about 25 minutes.
Drain the potatoes in a colander. Using the bottom of a dry measuring cup, press down on each potato so it flattens slightly and splits open but remains intact. Then place several potatoes in fryer and fry until super crispy and deeply golden brown, doing in batches if necessary.
In a spice grinder, combine the cumin, coriander and fennel seeds and pulse until coarsely ground. In a small saucepan over medium heat, melt the butter. Add the ground seeds and fenugreek and cook, swirling the pan, until fragrant, 2 to 3 minutes.
When the potatoes are done, transfer them to a large bowl. Add all the spiced butter and toss to coat. Fold in the chilies, scallions and mint. Taste and season with salt and pepper. Serve with Raita.
WINE PAIRING SUGGESTIONS
This dish pairs beautifully with our 2021 Davis Estates Merlot, thanks to its that complements the the creaminess and spice of the soup. The wine’s richness enhances the sweetness of the celery root, making it the perfect match.
If you’re looking for more pairing options, here are a few additional suggestions:
Courtesy of Mark Caldwell, Executive Chef Davis Estates
This refreshing recipe is created by our amazing culinary team to pair perfectly with our 2019 Davis Estates Zephyr. Hurry and try this pairing at home! Order a bottle HERE to try the pairing at home!
Ingredients
Cauliflower
1 large head of cauliflower, cut into florets
As needed olive oil
Salt
Raita
¾ cup plain whole-milk Greek yogurt
3 tablespoons finely chopped fresh cilantro
2 tablespoons lime juice
2 tablespoons water
1 Red Fresno or Jalapeno chili (stemmed and minced)
2 green onions (thinly sliced)
kosher salt and ground black pepper
Indian Spiced Potatoes
2½ pounds small (1- to 1½-inch) Yukon gold, red or fingerling potatoes
kosher salt and ground black pepper
2 teaspoons cumin seeds
2 teaspoons coriander seeds
2 teaspoons fennel seeds
4 tablespoons salted butter
¾ teaspoon ground fenugreek
2 red Fresno chili, stemmed and fine dice
3 scallions, thinly sliced
¼ cup mint leaves, chiffonade
METHOD
For the Raita
In a small bowl, stir together all ingredients.
For the Cauliflower
Place florets in a large bowl and toss with olive oil. Place florets in a baking dish and season with salt.
Cover the pan and cook for 15 minutes. Remove the cover and roast another 15 minutes until just tender or if you like roast longer until browning around the edges. Toss with potatoes and spices.
For the Indian Spiced Potatoes
Preheat fryer to 375°.
In a large pot, combine the potatoes, 3 tablespoons salt and 2 quarts water. Bring to a boil and cook, stirring occasionally, until a skewer inserted into the potatoes meets no resistance, about 25 minutes.
Drain the potatoes in a colander. Using the bottom of a dry measuring cup, press down on each potato so it flattens slightly and splits open but remains intact. Then place several potatoes in fryer and fry until super crispy and deeply golden brown, doing in batches if necessary.
In a spice grinder, combine the cumin, coriander and fennel seeds and pulse until coarsely ground. In a small saucepan over medium heat, melt the butter. Add the ground seeds and fenugreek and cook, swirling the pan, until fragrant, 2 to 3 minutes.
When the potatoes are done, transfer them to a large bowl. Add all the spiced butter and toss to coat. Fold in the chilies, scallions and mint. Taste and season with salt and pepper. Serve with Raita.
WINE PAIRING SUGGESTIONS
This dish pairs beautifully with our 2021 Davis Estates Merlot, thanks to its that complements the the creaminess and spice of the soup. The wine’s richness enhances the sweetness of the celery root, making it the perfect match.
If you’re looking for more pairing options, here are a few additional suggestions:
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