Yield: 1 Servings
|1 large||Cauliflower, broken into medium florets|
|2 mediums||Potatoes (or a second cauliflower) (up to 3)|
|8 tablespoons||Vegetable oil|
|3 mediums||Onions, finely chopped|
|2||Inch piece ginger, cut into tiny cubes|
|2 mediums||Tomatoes, grated or minced|
|¼ teaspoon||Cayenne pepper (up to 1/2)|
|1 teaspoon||Ground turmeric|
|1½ teaspoon||Ground coriander|
|1 teaspoon||Salt (up to 2)|
|1 teaspoon||Garam masala|
|½ teaspoon||Ground roasted cumin seeds|
>From the Punjab region of India This is a fabulous dish to serve with simple grilled chicken and a green salad. Chilled sliced mango and papaya or pear with kiwi fruit are good deserts.
Adapted from Madhur Jaffrey's Flavors of India Heat oil in a large skillet, dutch oven or wok over medium heat. Quarter potatoes then cut each quarter into 3 wedges. Fry potatoes until browned and barely cooked. Drain on paper towels.
Fry cauliflower until golden. Drain on paper towels.
Pour off all but 1 Tbls oil. Add onions and fry until barely soft. Add ginger, fry until medium brown. Add tomatoes, salt, cayenne, turmeric and coriander. Fry until the tomatoes have darkened a bit.
Return potatoes and cauliflower to the pan. At this point you may stop if you are making the dish ahead of time. In fact, letting the dish rest a couple of hours lets the flavors infuse the potatoes.
Add the water, cover and cook 3 to 5 minutes. Sprinkle the garam masala and roasted cumin powder over the dish, stir gently and serve.
How to roast cumin: heat a small frying pan over medium to medium high heat. Add cumin seeds and shake pan continuously until the seeds have darkened slightly (it's a good idea to have unroasted seeds out for comparison). Toss into a coffee or spice grinder and grind into powder.
Posted to Recipe Archive - 24 November 96 Date: Sun, 24 Nov 96 7:21:04 EST submitted by: ealbrook@...