Potato and cauliflower bhaji
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 450 | grams | Potatoes; cut into 3.5cm cubes |
| 450 | grams | Cauliflower florets |
| 1 | Onion; chopped | |
| 2 | teaspoons | Minced ginger |
| 1 | Garlic clove; crushed | |
| 1 | Green chilli; finely chopped | |
| 1 | teaspoon | Cumin seeds |
| 1 | teaspoon | Black mustard seeds |
| 1 | teaspoon | Turmeric |
| 150 | millilitres | Vegetable stock |
| 2 | Firm tomatoes; cut into wedges | |
| 2 | teaspoons | Garam masala |
| 15 | grams | Pack fresh coriander; roughly chopped |
| Seasoning | ||
Directions
Prep 15 mins Cooking 20 mins Not suitable fir freezing Cook the potatoes and cauliflower in a large pan of lightly salted boiling water for 5-6 minutes. Drain and set aside.
Heat a little of the stock in a large wok or frying pan and fry the onion, ginger, garlic and chilli for 3-4 minutes until softened. Stir in the cumin seeds, mustard seeds and turmeric and cook until the seeds start to pop.
Stir in the potatoes, cauliflower, remaining stock, tomatoes, garam masala and coriander. Bring to the boil, cover and simmer for 5 minutes. Season to taste and serve spooned over boiled basmati rice or naan bread.
Adapted from BBC Vegetarian Magazine.
Posted to fatfree digest by "andy&shell" <andy.shell@...> on Apr 21, 1999, converted by MM_Buster v2.0l.