Hello bloggees! Excuse my quietness durung September. A few issues needed addressing on the home front. Here’s hoping that October is more productive in Blog Land.
Sarbani Basu of San Francisco, California writes:
“Once I had a cauliflower curry at a friend’s home. It was the
most delicious cauliflower curry I have ever had. Unfortunately she has not
been able to pass me the recipe, but told me that she got it from your book.
Would you please email me the recipe. I would really appreciate if you do. Just a hint if you have more than one recipe with cauliflower: this one had
tomato and potato, cumin and mustard seeds in it.”
There are more than half a dozen cauliflower dishes in my books. Here’s the recipe you tasted, it’s from my first cookbook.
North Indian Curried Cauliflower and Potatoes
This is a popular North Indian vegetable dish. Combined with hot Puffed Fried Breads (Pooris) or rice, I could eat this any time of the day and on any occasion.
PREPARATION AND COOKING TIME: 15 – 20 minutes
YIELD: enough for 4 – 5 persons
1/4 cup ghee or oil
1/2 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 teaspoon minced fresh ginger
2 hot green chilies, seeded and chopped
3 medium potatoes, cut into 1 1/4 cm (1/2-inch) cubes
1 medium cauliflower, cut into small flowerets
2 medium tomatoes blanched, peeled, and diced
1/2 teaspoon turmeric
1/2 teaspoon garam masala
2 teaspoons ground coriander
1 teaspoon brown sugar
2 teaspoons salt
2 tablespoons coarsely chopped fresh coriander or parsley
1 tablespoon fresh lemon juice
Heat the ghee or oil in a large, heavy saucepan over moderate heat. When the ghee is hot, add the mustard seeds. When they crackle, add the cumin and saute them until they darken a few shades. Add the ginger and chilies, saute for a few moments, and then add the potato and cauliflower pieces. Stir-fry the vegetables for 4 or 5 minutes or until the vegetables start to stick to the bottom of the pan.
Add the tomatoes, turmeric, garam masala, ground coriander, sugar, and salt.
Mix well, reduce the heat to low, cover the saucepan, and, stirring occasionally, cook for 10 to 15 minutes or until the vegetables are tender. Add water if necessary during this time but don’t over-stir the vegetables. When the vegetables are cooked, add the fresh coriander and the lemon juice. Serve hot.