Curried Cauliflower and Potatoes

  • 2 green chiles, seeded and cut into long slivers
  • ½ inch piece of ginger, julienned
  • 1 tsp. cumin seeds
  • ½ tsp. black mustard seed
  • 4 Tbsp. ghee or a mixture of vegetable oil and butter
  • 3 medium potatoes, peeled and cut into spears
  • 1 medium cauliflower, cut into florets
  • 2 medium red or green tomatoes, quartered
  • ½ tsp. turmeric
  • 2 tsp. ground coriander
  • ½ tsp. garam masala
  • 1 tsp.; brown sugar
  • 1 ¼ tsp. salt
  • 3 Tbsp. chopped cilantro or parsley
  • Lime or lemon wedges

Combine chiles, ginger, cumin seeds, and mustard seeds in a small bowl.  Heat the ghee or oil-butter mixture in a large nonstick saucepan over moderate heat.  When it is hot, but not smoking, pour in combined seasonings and fry until mustard seeds begin to pop.  Drop in potatoes and cauliflower and stirfry for 4-5 minutes or until vegetables pick up a few brown spots.  Add the tomatoes, turmeric, coriander, garam masala, brown sugar, salt and half of the fresh herb.  Stir well, cover and gently cook over low heat, stirring occasionally, for 15-20 minutes or until vegetables are tender. You may want to sprinkle a few tablespoons of water over the vegetables if they begin to stick.  Stir gently to avoid mashing or breaking them.  Serve garnished with remaining fresh herb and lime or lemon.

Serves 5 or 6.

From The Best of Lord Krishna’s Cuisine by Yamuna Devi.

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