STIR CRAZY-Spicy Pakistani Potatoes and Cauliflower

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* Exported from MasterCook *

 

Spicy Pakistani Potatoes And Cauliflower

 

Recipe By :Susan Jane Cheney

Serving Size : 4 Preparation Time :0:00

Categories : Vibrant Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons light sesame oil -- (2-3)

1 medium onion -- chopped fine

2 teaspoons minced garlic

1 teaspoon grated peeled fresh ginger

1 small cauliflower -- cut into bite-sized florets and stems

1 large potato -- peeled if desired, and diced fine

freshly ground black pepper to taste

1 teaspoon ground cumin

pinch of ground cardamom

pinch of ground cloves

1/4 cup vegetable stock

salt to taste

1/4 cup chopped fresh cilantro

 

Set a wok over medium-high heat. Add 2 teaspoons of the oil and swirl it to coat

the sides. Add the onion and stir-fry for 2 to

minutes, until it appears translucent. Stir in the garlic and ginger and

contintue stir-frying for several minutes, gradually adding

the cauliflower and potato. Add another teaspoon of oil if the vegetables are

sticking. Add the pepper, cumin, cardamom, and cloves

and stir-fry for about 1 minute longer.

 

Add the vegetable stock and bring it a simmer. Cover the wok, reduce the heat to

low, and cook for 5 to 10 minutes, until the

vegetables are very tender and the flavors melded. If too much liquid remains,

continue to cook uncovered for seve minutes more.

Mash slightly if desired and season with salt to taste. Stir in the cilantro

just before serving.

 

Calories: 147

Carbohydrates: 28 g

Total fat: 2 g

Protein: 2 g

Cholesterol: 0 g

Sodium: 32 mg

 

Description:

" Serve this Pakistani-style vegetable dish with long-grain rice or

flat bread. "

Source:

" Stir Crazy! "

S(Scanned by):

" KETS on 06 March 2001 "

Copyright:

" 1998 "

 

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NOTES :

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0