Monday, December 17, 2012,3:11 AM
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PrintPOTATOES AND CAULIFLOWER
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a pan over a medium heat and fry the cumin seeds until it begins to sizzle.
- Add the cauliflower, potatoes, ginger and a pinch of salt. Fry for about 5-7 minutes.
- Cover and cook the vegetables for a further 5 minutes, stirring occasionally. Add little water if needed.
- Remove from the heat. Add all of the ground spices and cook for a further 3-5 minutes.
- Stir in the tomatoes, green chilli and a cup of water.
- Cover and simmer for about 10-12 minutes or until the vegetables are tender and the sauce begins to thicken.
- Mix the butter, a pinch of pepper and the garam masala from the ground spices into the sauce. Garnish with fresh coriander leaves.
- Serve with Lemon Rice.
INGREDIENTS
- 1 cauliflower, cut into florets and then halved
- 400 grams potatoes, peeled and cut into small cubes
- 50 ml IDHAYAM sesame oil
- 1 inch piece of ginger, grated
- 1 tomato, peeled and finely chopped
- 1 green chilli, deseeded and split lengthways
- ½ teaspoon garam masala
- 2 teaspoon butter
- Salt and freshly ground black pepper, to taste
- Fresh coriander leaves, finely chopped, to finish
- ½ teaspoon cumin seeds
Ground Spices
- ½ teaspoon ginger paste
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin seeds
- 1 teaspoon fennel seeds
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