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Ingredients (Measurement Conversion Calculator) Cumin seeds - 1 Tablespoon
Coriander - 2 teaspoons
Ginger - 1 i-inch piece
Turmeric powder - 0.5 teaspoon
Coriander (or cilantro) - 3 Tablespoons, coarsely chopped
Garam masala - 0.5 teaspoon
Tomatoes - 2, medium, sliced
Salt - 1 Tablespoon
Green chillies - 2, minced
Brown sugar, optional - 1 Tablespoon
Ghee or oil - Potatoes - 3, medium, diced
Cauliflower - 1, medium, cut into florets
Black mustard seeds - 1 Tablespoon
Directions
Combine chillies, ginger, cumin seeds and mustard seeds in a small bowl. Heat ghee in a large pan. When hot, add the spices. When the mustard seeds start to pop, drop in the potatoes and cauliflower. Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander, garam masala, sugar, salt and half the coriander. Mix well, cover and gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water. When the vegetables are fully cooked, remove from heat. Garnish with remaining coriander leaves. Serve hot with plain white rice, naan or chapati.
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Vegetable dish, can be served as side dish or main dish
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