Sunday, February 4, 2007
Cauliflower-Spinach Curry
Ingredients Vegetables: 1 small cauliflower cut in medium florets ( about 250 grams) 1 big bunch of fully matured spinach i.e. with thick stems- wash and clean the bunch and chop roughly, stem & leaf. 1 cup shelled , tender, fresh, green peas. 1 small potato cut into small pieces. Spices: 1 teasp. fresh ginger finely grated 1teasp freshly ground jeera powder 1 teasp freshly ground dhania powder 1/4 teasp haldhi powder chilli powder according to taste (can be eliminated altogether) 1/2 cup mustard oil (about 50 ml.) 1 whole bay leaf 1 whole dry red chilli- the long variety 1 cup hot water 1 teasp. garam masala (in Assam garam masala consists of these only- 2"piece cinnamon, 6 nos. cardemon, 6 florets cloves, ground together finely) 2 teaspoons pure desi ghee Method: 1. Heat the oil thoroughly till all bubbles disappear and it starts smoking add whole chilli and bay leaf. 2. Add ginger, haldhi, jeera, & dhania powders and chilli powder. Stir. Mix in all the prepared vegetables. 3. Stir fry for about ten minutes. 4. Add water, salt and sugar. Cover and simmer till cooked. 5. Just before removing from fire, add garam masala and desi ghee |
