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Ingredients Jump to Instructions ↓

  1. 2 ea Hot green chilies, minced

  2. 1 ea 

  3. 1/2' piece of ginger root

  4. 1 ts Cumin seeds

  5. 1 ts Black mustard seeds

  6. 4 tb Ghee

  7. 3 md Potatoes, diced

  8. 1 md Cauliflower in florets

  9. 2 md Tomatoes, diced

  10. 1/2 ts Turmeric

  11. 2 ts Coriander

  12. 1/2 ts Garam masala

  13. 1 ts Brown sugar

  14. 1 ts Salt

  15. 3 tb Coarsely chopped coriander

Instructions Jump to Ingredients ↑

  1. Combine chilies, ginger, cumin seeds and mustrad seeds in a small bowl. Heat ghee in a large pot. When hot, add the spices. When the mustard seeds start to pop, drop in the potatoes and cauliflower. Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander, garam masala, sugar, salt and half the minced coriander. Mix well, cover and gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water. Top with remaining coriander and serve. Yamuna Devi, ‘The Art of Indian Vegetarian Cooking’ —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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