Curried Potatoes and Cauliflower

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* Exported from MasterCook Buster *

 

Indian-Style Saute Of Cauliflower And Greens - Madison

 

Recipe By : Vegetarian Cooking for Everyone by Deborah Madison 1997

Serving Size : 4 Preparation Time :

Categories : 2Send Vegetarian

Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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

3 potatoes -- peeled and cubed

1/4 cup clarified butter or ghee

1 large onion -- thinly sliced

1 small cauliflower -- quartered

and thinly sliced -- include stem

salt

2 teaspoons chopped garlic

1/2 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon coriander

1 teaspoon mustard seeds

1 bunch spinach -- stems removed

1 bunch watercress -- large stems removed

1 small carrot -- grated

1 lime -- juiced

several_pinches garam masala

cilantro sprigs -- for garnish

 

Steam the potatoes until tender. Heat 2 tablespoons of the butter in a

wide saute pan over medium-high heat. Add the onion and saute until well

browned, about 12 minutes. Remove and set aside. Melt the remaining

butter in the same pan over high heat. Add the cauliflower, season with

salt, and saute until it begins to color in places, after a few minutes.

Return the onion to the pan and add the garlic, spices, and potatoes.

Lower the heat and cook until everything is heated through, about 4

minutes. Add the greens, carrot, and 1/2 cup water. Cover and cook until

the greens are wilted, about a minute. Season with lime juice and a few

pinches garam masala, then turn onto a platter and garnish with the sprigs

of cilantro.

 

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VegRecipe by Pat Hanneman <kitpath on Apr 17, 1999,

converted by MC_Buster.

 

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NOTES : Deborah cites Joe Evans for this dish that marries the rich aromas

of a curry with the speed and lightness of stirfry. The ghee is an

important flavor in this dish. Serve with Naan or pappadums.

 

 

 

 

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