 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This recipe is non fat, suitable for vegetarians and makes an interesting side dish or a main course. I adapted the recipe from a potato bhaji recipe that was given to me by a friend. It is fragrant and delicious. Ingredients:
1 teaspoon mustard seeds, for masala |
1 teaspoon cumin seed, for masala |
2 onions, thinly sliced |
2 cloves garlic, crushed,to taste |
1 medium red chile, sliced (optional) |
1 teaspoon turmeric |
1/2 teaspoon ground coriander |
1 tablespoon chopped fennel |
2 teaspoons bombay curry or 2 teaspoons garam masala (if you don’t want it curried) |
1 medium cauliflower, broken into florets,discard hard stem |
1/2 kg potato, peeled and cubed |
1 cup water |
1 cup plain nonfat yogurt |
2 cups frozen peas |
coriander leaves, for garnish |
Directions:
1. Dry fry mustard and cumin seeds over medium heat in none stick pan or wok until they pop.
2. Add the onions and garlic and 1/3 cup water until softened.
3. Add the chili,turmeric, ground coriander, fennel, curry powder (or garam masala).
4. Add the cauliflower and potatoes and 2/3 cup water.
5. Cook for 5 minutes stirring occasionally.
6. Add yogurt.
7. Reduce heat, partly cover and simmer for 10-15 minutes until the vegetables are tender.
8. Add peas and cook for 5 minutes Garnish with coriander leaves and serve.
|
|