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Chicken Breast in an Indian herb past with Saffron Mashed Potatoes and Cauliflower

Saffron Mashed Cauliflower, Potatoes and Rice

Inspired by Vicky Bhogal.
Cuisine Anglo-Indian
Author TheSpicedLife


  • 3 large baking potatoes (like Idaho)
  • 4 lemon zest strips
  • 5 peeled and smashed garlic cloves
  • 1 head of cauliflower, broken into florets
  • salt to taste
  • 1 cup of basmati rice (measured uncooked)
  • 1/2 cup Greek yogurt (2% is fine)
  • 1/4 cup heavy whipping cream
  • 1 t saffron threads
  • 10 oz bag of frozen peas
  • 1 1/2 t garam masala
  • lemon juice to taste


  1. Peel the potatoes and cut them into several large chunks each. Place in a large pot with a good pinch of salt, the lemon zest strips and garlic cloves. Cover with cold water and then bring to a boil. Reduce to simmer until the potatoes are fork tender.
  2. In the meantime, bring another pot of salted water to a boil. Add the cauliflower florets and cook until tender. Remove with a slotted spoon or spider to a bowl. Use the same water to cook the basmati rice until quite tender, about 7-10 minutes. Drain completely.
  3. While waiting for the potatoes to finish, place the cauliflower in a food processor. Puree smooth. Set aside.
  4. In a small, microwave safe bowl, whisk together the yogurt and cream. Microwave for 30 seconds on 60% power. When it is warm, whisk the saffron threads into it. Set aside.
  5. When the potatoes are cooked, drain all of the water out of the pot and remove the garlic cloves and lemon zest. Keep the pot on the lowest heat. Mash the potatoes--I like mine to still have a little texture.
  6. Add the pureed cauliflower and cooked rice. Mix in. Mix in the saffron yogurt mixture.
  7. Fold in the frozen peas. Turn the heat back up if this cools down the dish too much. Add the garam masala and several pinches of salt. Add a few squeezes of lemon juice. Taste for more garam masala, salt or lemon juice. Serve warm.