| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Dutch | 1 | Servings | |
INGREDIENTS
| 1 | lg | Cauliflower, broken into medium florets |
| 2 | md | Potatoes (or a second cauliflower) (up to 3) |
| 8 | tb | Vegetable oil |
| 3 | md | Onions, finely chopped |
| 2 | Inch piece ginger, cut into tiny cubes | |
| 2 | md | Tomatoes, grated or minced |
| 1/4 | ts | Cayenne pepper (up to 1/2) |
| 1 | ts | Ground turmeric |
| 1 1/2 | ts | Ground coriander |
| 1 | ts | Salt (up to 2) |
| 1 | tb | Water |
| 1 | ts | Garam masala |
| 1/2 | ts | Ground roasted cumin seeds |
INSTRUCTIONS
>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@lewiston.com
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