Yield: 4 servings
|6 tablespoons||Vegetable oil|
|1 teaspoon||Black mustard seeds|
|1 teaspoon||Cumin seeds|
|1 each||1" piece ginger, grated|
|3 eaches||Dried red chiles|
|1 each||Bay leaf|
|4 mediums||Potatoes, cut into bite- sized pieces|
|1 medium||Cauliflower, cut into bite- sized pieces|
|2 teaspoons||Coriander, powdered|
|1 teaspoon||Garam masala|
|Salt & pepper|
|¼ cup||Cilantro, minced|
Heat oil until it is hot in a large, strong saucepan. Sprinkle in the asafetida & stir-fry for a few seconds. Add the cumin seeds, followed by the black mustard seeds. When the mustard seeds start to pop, add the ginger, crumble in the chile & mix in the bay leaf.
Cook until the chiles start to darken. Reduce the heat to very low & add the potatoes. Sprinkle in a little water & stir well. Cover & cook for 10 minutes. Add the cauliflower & cook for another 10 minutes over low heat.
Stir in the rest of the spices in the order listed (with the exception of the cilantro. Mix well & let simmer over the very low heat for another 7 minutes, or until the vegetables are thoroughly cooked. Add a few drops of extra water if necessary to prevent it sticking.
Stir in the cilantro, being careful not to break the vegetables.
Recipe by Mark Satterly
Submitted By MARK SATTERLY On 11-02-95