1.1 KiB
1.1 KiB
Cauliflower and potato with fenugreek and fennel seeds
Ingredients
- 900 grams cauliflower
- 340 grams potato
- 6 tablespoons vegetable oil
- 0.25 teaspoons fenugreek seeds
- 1 teaspoons fennel seeds
- 1 teaspoons cumin seeds
- 2 pieces dried chillies
- 0.75 teaspoons ground turmeric
- 1 teaspoons ground coriander
- 1 teaspoons salt
- 0.5 teaspoons freshly ground black pepper
- 1 teaspoons garam masala
Directions
Break the cauliflower into small florets. Peel and dice the potato. Soak in cold water for 1/2 hour, then drain and dry on a clean tea towel.
Heat the oil over high heat and sprinkle over the fenugreek, fennel and cumin seeds, and add the dried chillies. Stir, then add the drained vegetables. Stir again, then reduce heat to medium. Sprinkle over the ground turmeric and coriander, salt and pepper, and stir will. Sauté for 8-10 minutes then add 50ml water and cover the pan. Turn the heat to very low and cook until the vegetables are tender (7-10 minutes). Sprinkle over the garam masala and serve.
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author: Madhur Jaffrey, "Eastern Vegetarian Cooking"
tags: Vegetables