North Indian Curried Cauliflower and Potatoes
Ingredients:
• Ghee or oil – 1/4 cup
• Black mustard seeds – 1/2 tsp
• Cumin seeds – 1 tsp
• Minced fresh ginger – 1 tsp
• Hot green chilies, seeded and chopped – 2
• Medium potatoes, cut into 1 1/4 cm (1/2-inch) cubes – 3
• Medium cauliflower, cut into small flowerets – 1
• Medium tomatoes blanched, peeled, and diced – 2
• Turmeric – 1/2 tsp
• Garam masala – 1/2 tsp
• Ground coriander – 2 tsp
• Brown sugar – 1 tsp
• Salt – 2 tsp
• Coarsely chopped fresh coriander or parsley – 2 tbsp
• Fresh lemon juice – 1 tbsp
Preparation:
1. Heat the ghee or oil in a large, heavy saucepan over moderate heat. When the ghee is hot, add the mustard seeds. When they crackle, add the cumin and saute them until they darken a few shades. Add the ginger and chilies, saute for a few moments, and then add the potato and cauliflower pieces. Stir-fry the vegetables for 4 or 5 minutes or until the vegetables start to stick to the bottom of the pan.
2. Add the tomatoes, turmeric, garam masala, ground coriander, sugar, and salt.
3. Mix well, reduce the heat to low, cover the saucepan, and, stirring occasionally, cook for 10 to 15 minutes or until the vegetables are tender. Add water if necessary during this time but don’t over-stir the vegetables. When the vegetables are cooked, add the fresh coriander and the lemon juice. Serve hot.
YIELD:
4 – 5 persons
By Kurma
Source: www.kurma.net
