Yield: 4 Servings
Measure | Ingredient |
---|---|
4 tablespoons | Oil |
2 mediums | Onions, finely chopped |
450 grams | Potatoes, diced into 2cm |
\N \N | Pieces |
1 small | Cauliflower |
\N \N | Cut into 2cm pieces |
½ teaspoon | Ground turmeric |
⅓ teaspoon | Chilli powder |
1 teaspoon | Ground cummin |
2 \N | Tomatoes, chopped |
1 teaspoon | Salt |
¼ teaspoon | Sugar |
200 grams | Peas |
½ teaspoon | Garam Masala (see below) |
1. Heat the oil in a karahi(wok) over medium high heat 2. Add the onions and fry for 3-4 minutes until light brown 3. Add the potatoes and cauliflower and stir. Add the turmeric, chilli, cummin, tomatoes, salt and sugar. Stir fry for 2-3 minutes.
4. Add the peas, cover and reduce heat to a medium low and cook for about 20 minutes until the potatoes and cauliflower are tender. During the cooking period stir the vegetables a few times to stop them sticking.
5. Sprinkle with garam masala. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary" <imranc@...> on Jul 5, 1997