Spicy cauliflower with potatoes and peas

4 Servings

Ingredients

Quantity Ingredient
4 tablespoons Oil
2 mediums Onions, finely chopped
450 grams Potatoes, diced into 2cm
Pieces
1 small Cauliflower
Cut into 2cm pieces
½ teaspoon Ground turmeric
⅓ teaspoon Chilli powder
1 teaspoon Ground cummin
2 Tomatoes, chopped
1 teaspoon Salt
¼ teaspoon Sugar
200 grams Peas
½ teaspoon Garam Masala (see below)

Directions

1. Heat the oil in a karahi(wok) over medium high heat 2. Add the onions and fry for 3-4 minutes until light brown 3. Add the potatoes and cauliflower and stir. Add the turmeric, chilli, cummin, tomatoes, salt and sugar. Stir fry for 2-3 minutes.

4. Add the peas, cover and reduce heat to a medium low and cook for about 20 minutes until the potatoes and cauliflower are tender. During the cooking period stir the vegetables a few times to stop them sticking.

5. Sprinkle with garam masala.

It's that easy!

Garam Masala means "hot spices" and is a mixture of ground spices that is used sparingly, sprinkled either on a finished dish or on to the foods just before it has finished cooking. It is far better to grind your own spices than to buy the mixture ready-ground. Bought garam masala often contains inferior quality spices and will not keep its flavour for long.

For homemade garam masala, grind together cardamom seeds from 10 pods, 25g cinnamon stick, 6 cloves and 6-8 whole black peppercorns. Store in an airtight jar in a cool place.

TNT'd & Compiled by Imran C. Source: Mum Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Imran C." <imranc@...> on Apr 21, 1997

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