|Time is passing us by. February has gone, Sydney’s summer is over. While we merrily ‘row, row, row our boats’ gently down the stream of life, the dream-like time in this present body is ebbing.
On a more practical note: Before this life is over, I suggest you try the recipe below, at least once.
Stuart from Kent, United Kingdom wrote:
“Hi Kurma, I saw one of your cookery shows many years ago and would be grateful if you could refresh my memory on how to cook the potato and cauliflower curry. You added cream and fried the potatos as i recall. My mouth is watering at the thought of tasting this dish again. A recipe would be wonderful! Thank you kindly Kurma.”
I replied: “Here it is!”
Creamy Cauliflower and Potato Supreme (Gobi Alu Bhaji)
For best results with this North Indian favourite, use pure ghee as the frying medium. Serve this tantalisingly rich vegetable dish for special occasions. Serves 5 or 6 persons.
2 large baking potatoes peeled and cubed
ghee or oil for deep frying
1 medium cauliflower cut into flowerets
¼ teaspoon coarsely ground black pepper
½ teaspoon ginger powder
½ teaspoon turmeric
¼ teaspoon cayenne pepper
1 teaspoon salt
1 cup plain yogurt or sour cream
1 tablespoon chopped fresh coriander or parsley
Heat the ghee to 190°C/375°F. Fry the potatoes until golden brown (8 – 10 minutes). You might need to fry in 2 batches. Remove and drain the potatoes. Deep-fry the cauliflowers until they’re cooked but slightly firm. Remove and drain them.
Combine all the spices, salt, yogurt or sour cream and fresh herbs in a large bowl.
Gently fold in all the vegetables while they are still warm, and serve immediately. If not serving immediately, keep the vegetables in a low-heat oven and fold in all the remaining ingredients just before serving.
Posted by Kurma on 4/3/09; 10:07:59 AM