Materials:
- 250 gm cauliflower
- 1 large potato
- 1/4 inch ginger - jullienned
- 1/4 teaspoon haldi (turmeric)
- 1/4 teaspoon zeera (cumin seeds)
- 1 tablespoon dhania (coriander) powder
- 1/4 teaspoon garam masala
- salt
- 1 tablespoon oil
Preparation:
Break cauliflower into florets. Peel and cut potato into 1/2 to 1 inch cubes. Heat oil. Add zeera - cook till sputters, then lower heat. Add cauliflower, potatoes and ginger. Stir. Add turmeric and salt and mix well. Add water and cook till almost done (i.e. potatoes will be nearly cooked through). Mix in the dhania powder and sprinkle some more water (if dry by now). Stir and cover. Cook until done (potatoes should be cooked through). Uncover and stir fry till browned. Sprinkle garam masala and garnish with fresh chopped coriander.
Serving:
Goes well with rice, Indian and other breads. Combines well with lentils (eg. Arhar dal and also with rajma).
- 250 gm cauliflower
- 1 large potato
- 1/4 inch ginger - jullienned
- 1/4 teaspoon haldi (turmeric)
- 1/4 teaspoon zeera (cumin seeds)
- 1 tablespoon dhania (coriander) powder
- 1/4 teaspoon garam masala
- salt
- 1 tablespoon oil
Preparation:
Break cauliflower into florets. Peel and cut potato into 1/2 to 1 inch cubes. Heat oil. Add zeera - cook till sputters, then lower heat. Add cauliflower, potatoes and ginger. Stir. Add turmeric and salt and mix well. Add water and cook till almost done (i.e. potatoes will be nearly cooked through). Mix in the dhania powder and sprinkle some more water (if dry by now). Stir and cover. Cook until done (potatoes should be cooked through). Uncover and stir fry till browned. Sprinkle garam masala and garnish with fresh chopped coriander.
Serving:
Goes well with rice, Indian and other breads. Combines well with lentils (eg. Arhar dal and also with rajma).
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