CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
Indian |
Vegetables, Indian |
4 |
Servings |
INGREDIENTS
4 |
tb |
Oil |
2 |
md |
Onions, finely chopped |
450 |
g |
Potatoes, diced into 2cm |
|
|
Pieces |
1 |
sm |
Cauliflower |
|
|
Cut into 2cm pieces |
1/2 |
ts |
Ground turmeric |
1/3 |
ts |
Chilli powder |
1 |
ts |
Ground cummin |
2 |
|
Tomatoes, chopped |
1 |
ts |
Salt |
1/4 |
ts |
Sugar |
200 |
g |
Peas |
1/2 |
ts |
Garam Masala (see below) |
INSTRUCTIONS
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@onthenet.com.au> on Apr 21, 1997
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