Monday, September 21, 2009

Indian-Spiced Potatoes and Cauliflower

Last night's dinner: Indian-Spiced Potatoes and Cauliflower, gai lan sauteed with garlic, apple chutney, and paratha. The chutney recipe can be found here. It is delicious!

Kari's Indian-Spiced Potatoes and Cauliflower

1/2 Tbsp oil
1 tsp Indian seed mixture*
1 medium onion, diced
4 medium potatoes, peeled and cut in bite-size pieces
2 cups cauliflower florets, cut bite-size pieces
2 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp turmeric
1/4 tsp Indian red chilli powder (or you could use cayenne)
1/2 tsp salt
1 cup canned diced tomato (or you could use fresh)
1 cup water
1 cup frozen peas
1/2 tsp garam masala
cilantro garnish, optional

Place potatoes and cauliflower in a microwave safe bowl; add about 1/4 cup water, cover, and cook 5 minutes.

In large heavy pan, heat oil over medium heat. Add Indian seed mixture. When seeds pop, add onion. Saute over medium heat 3-4 minutes, til onion begins to brown. Add garlic, cumin, coriander, turmeric, chilli powder, and salt. Cook and stir to toast spice, then stir in tomatoes. Cook 2 minutes, then stir in water. Bring to boil. Add potatoes and cauliflower. Reduce heat, cover, and cook 15 to 20 minutes until vegetables are very tender and sauce thickens. Add peas and cook a couple minutes until peas are hot. Before serving, stir in garam masala. Adjust seasoning to taste. Garnish with chopped cilantro if desired. Serve with your favorite flatbread, sauteed greens, and chutney.

*Indian seed mixture appears in Indian Vegetarian Cooking at Your House by Sunetra Humbad and Amy Schafer Boger, M.D.. It consists of one part each sesame and cumin seeds, and two parts black mustard seed.

Note: This is kid-friendly, not overly-spicy. For a hotter spice, add more chilli or cayenne, or use Sriracha chili sauce at the table.

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