Indian Spiced Crispy Potatoes and Cauliflower with Raita

Name: Shrimp Ceviche with Avocado and Tomato
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 to 8 servings
Cuisine: Mexican
Ingredients: 1 onion, peeled and quartered; 2 lemons, sliced into four rings; 9 cloves garlic, crushed; 1 tablespoon coriander seeds; 3 tablespoons salt; 4 quarts of water; 1 pound size 16-20 shrimp, peeled and de-veined; 1 avocado, mashed; 2 tablespoons red onion, chopped fine; 2 tablespoons Serrano pepper, chopped fine; 2 tablespoons cilantro, chopped; 1 lime, juiced; Salt to taste; 2 Persian cucumbers, diced the same size as tomatoes; 1 ½ cups or 8 ounces tomato, diced; ¼ cup red onion, chopped fine; 1 lime, juiced; 2 tablespoons cilantro, chopped; Salt to taste

Friday, January 24th, 2025

Our amazing culinary team created another exquisite Davis Estates Zephyr pairing!

Ingredients

Serves 4

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

Cauliflower

1 large head of cauliflower, cut into florets

As needed olive oil and salt

Indian Spiced Potatoes

2½ pounds small (1- to 1½-inch) Yukon Gold 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 finely diced
3 Scallions, thinly sliced
¼ cup Mint leaves, chiffonade

Method

Raita

In a small bowl, stir together all ingredients.

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.

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.

To Finish

• Transfer potatoes and cauliflower 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.

This vibrant vegetarian dish layers the warm complexity of Indian spices over crispy potatoes and cauliflower, balanced by a cooling raita creating a seamless interplay of spice and freshness that meets the Davis Estates Zephyr’s polished power and grace.