Spicy cauliflower with potatoes and peas
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Oil |
| 2 | mediums | Onions, finely chopped |
| 450 | grams | Potatoes, diced into 2cm |
| Pieces | ||
| 1 | small | Cauliflower |
| Cut into 2cm pieces | ||
| ½ | teaspoon | Ground turmeric |
| ⅓ | teaspoon | Chilli powder |
| 1 | teaspoon | Ground cummin |
| 2 | Tomatoes, chopped | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Sugar |
| 200 | grams | Peas |
| ½ | teaspoon | Garam Masala (see below) |
Directions
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.
It's that easy!
Garam Masala means "hot spices" and is a mixture of ground spices that is used sparingly, sprinkled either on a finished dish or on to the foods just before it has finished cooking. It is far better to grind your own spices than to buy the mixture ready-ground. Bought garam masala often contains inferior quality spices and will not keep its flavour for long.
For homemade garam masala, grind together cardamom seeds from 10 pods, 25g cinnamon stick, 6 cloves and 6-8 whole black peppercorns. Store in an airtight jar in a cool place.
TNT'd & Compiled by Imran C. Source: Mum Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Imran C." <imranc@...> on Apr 21, 1997