| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Veg07 |
4 |
Servings |
INGREDIENTS
| 3 |
|
Potatoes, peeled and cubed |
| 1/4 |
c |
Clarified butter or ghee |
| 1 |
|
Onion, thinly sliced |
| 1 |
|
Cauliflower, quartered |
|
|
And thinly sliced, include |
|
|
stem |
|
|
Salt |
| 2 |
t |
Chopped garlic |
| 1/2 |
t |
Turmeric |
| 1 |
t |
Ground cumin |
| 1 |
t |
Coriander |
| 1 |
t |
Mustard seeds |
| 1 |
|
Spinach, stems removed |
| 1 |
|
Watercress, large stems |
|
|
removed |
| 1 |
|
Carrot, grated |
| 1 |
|
Lime, juiced |
|
|
Several_pinches garam masala |
|
|
Cilantro sprigs, for garnish |
INSTRUCTIONS
Steam the potatoes until tender. Heat 2 tablespoons of the butter in a
wide saute pan over medium-high heat. Add the onion and saute until
well browned, about 12 minutes. Remove and set aside. Melt the
remaining butter in the same pan over high heat. Add the cauliflower,
season with salt, and saute until it begins to color in places, after
a few minutes. Return the onion to the pan and add the garlic, spices,
and potatoes. Lower the heat and cook until everything is heated
through, about 4 minutes. Add the greens, carrot, and 1/2 cup water.
Cover and cook until the greens are wilted, about a minute. Season
with lime juice and a few pinches garam masala, then turn onto a
platter and garnish with the sprigs of cilantro. NOTES : Deborah cites
Joe Evans for this dish that marries the rich aromas of a curry with
the speed and lightness of stirfry. The ghee is an important flavor
in this dish. Serve with Naan or pappadums. Recipe by: Vegetarian
Cooking for Everyone by Deborah Madison 1997 Converted by MM_Buster
v2.0l.
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