| 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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