Cauliflower and Potato Curry

[Guest guest]

I don't know what asafetida is or what garam masala is. Please help.

Bonnie

 

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greenlee

Saturday, April 20, 2002 11:16 PM

Cauliflower and Potato Curry

* Exported from MasterCook * Cauliflower and Potato CurryRecipe By :Serving Size : 6 Preparation Time :0:00Categories : Crockery Kitchen Potatoes Vegetables Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 cups potatoes -- peeled and quartered 1 small cauliflower -- cut into florets 1 pinch asafetida 3/4 teaspoon ground turmeric 1/2 teaspoon chili powder 1 1/2 teaspoons ground cumin 3/4 teaspoon salt 1 big pinch sugar 2 tomatoes -- chopped 1 1/4 cups water 1/2 teaspoon garam masalaAdd all ingredients to crockpot. Cover; cook on low for 6 hours.Source: "http://www.crockerykitchen.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 225 Calories; trace Fat (1.7% calories from fat); 3g Protein; 55g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 286mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

[Guest guest]

Asefitda, also known as hing, is a seasoning that has no substitute. I'd

leave it out if you can't find it at your local Indian store. Garam masala

is a spice mix, you can find recipes for it online.

 

Sandra

[Guest guest]

Here is a recipe for Garam Masala that I got from Epicurious.com. This is how I make mine.

 

Becky

 

GARAM MASALA

 

 

 

 

 

 

 

Indian Spice Mix Active time: 10 min Start to finish: 10 min 1 tablespoon cardamom seeds (from green or white pods) 1 (2-inch) cinnamon stick, broken into pieces1 teaspoon cumin seeds1 teaspoon whole cloves3/4 teaspoon black peppercorns1/4 whole nutmeg Special equipment: an electric coffee/spice grinder Finely grind all ingredients to a powder in coffee/spice grinder. Cooks' note: • Garam masala keeps in an airtight container in a cool dark place 1 month.

 

 

 

Makes about 3 tablespoons.

 

 

 

Gourmet

 

January 2002

 

 

 

 

 

 

 

Epicurious Food © 2002 CondéNet Inc. All rights reserved.

 

 

 

[Guest guest]

I love Indian food. I love everything about it - the fragrant

spices, the versatility, the comfort of it. I'm also a huge fan

since Indian cuisine includes quite a lot of stand alone high-

powered vegetarian dishes.

One of my favorite Indian spices is curry, and I don't think I've

had a curry yet that I don't like. This recipe is adapted from one

in the current edition of Vegetarian Times, and is a fairly quick

and easy dish to prepare.

The finished dish can be seen at http://28cooks.blogspot.com

 

Cauliflower and Potato Curry

 

2 tsp olive oil

1 1/4 c onion, thinly sliced

2 tsp fresh ginger, finely minced

1 tbsp + 1 tsp curry powder

1/4 tsp turmeric

2 cloves garlic, minced

4 c cauliflower florets

3-4 medium red-skinned potatoes, peeled and diced

1 c canned crushed tomatoes in thick puree

1/4 tsp salt

1/2 c fresh cilantro, chopped

 

Heat oil in large pan over medium-high heat. Add onion and ginger,

cover, and cook for 3 minutes. Add curry powder and garlic, and cook

30 seconds, stirring often. Add cauliflower and potates, and cook

for 5 minutes, stirring often, until they start to soften. Add

tomatoes, 1/4 c cilantro, 1/2 c water, and salt.

Simmer, reduce heat, and cook, covered for 15 minutes, until

vegetables are tender. Stir in remaining cilantro and cook, covered,

for 2 more minutes.

Serve alone or over rice.

 

Enjoy!

Christiane