Curried Potatoes, Cauliflower and Peas

[Guest guest]

I love this dish! It's really the classic Indian Aloo Gobi. Enjoy!

 

-- Vicky

 

 

* Exported from MasterCook *

 

Curried Potatoes, Cauliflower and Peas

 

Recipe By :Joyce Jue, Time-Life Books, 1999

Serving Size : 6 Preparation Time :0:00

Categories : Main Course No Meat

 

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 lb. potatoes -- (new red or Yukon Gold)

2 tsp. mustard seeds -- (brown)

2 Tbs. vegetable oil -- or ghee

1 yellow onion -- sliced

2 garlic cloves -- finely minced

2 tsp. fresh ginger -- peeled & finely minced

1 tsp. ground cumin

1 tsp. garam masala

1/2 tsp. ground turmeric

1/4 tsp. cayenne pepper

2 cups cauliflower -- (small florets)

1 cup water

Salt and freshly ground pepper -- to taste

1 cup peas -- fresh or frozen, thawed

2 Tbs. fresh cilantro -- chopped

 

Peel the potatoes and cut into 1-inch cubes. Place in a bowl, add

water to cover and set aside.

 

In a large saucepan over medium heat, cook the mustard seeds until

they begin to pop, 1 to 2 minutes. Add the ghee or oil, onion, garlic

and ginger and cook, stirring occasionally, until the onion begins to

soften, about 1 minute.

 

Sprinkle in the cumin, garam masala, turmeric and cayenne and cook,

stirring constantly, until fragrant, about 30 seconds. Drain the

potatoes. Add the potatoes and cauliflower and stir to coat with the

spices.

 

Add the water, cover and cook until the potatoes are almost tender,

10 to 12 minutes. Season with salt and pepper. Add the peas and cook

until tender and the liquid is absorbed, about 3 minutes more.

 

Garnish with the cilantro and serve hot or at room temperature.

 

Description:

" This recipe is basically the classic Indian Aloo Gobi and is

delicious! "

Source:

" http://www.williams-sonoma.com/ -- Adapted from Williams-Sonoma

Lifestyles Series,Asian Flavors "

S(Formatted for MC6):

" by Vicky; v_camille_b "

 

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

- -

 

Per Serving (excluding unknown items): 175 Calories; 5g Fat (26.4%

calories from fat); 5g Protein; 28g Carbohydrate; 4g Dietary Fiber;

0mg Cholesterol; 21mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean

Meat; 1/2 Vegetable; 1 Fat.

 

NOTES : Brown mustard seeds are found in Indian markets and specialty-

food stores. As they are being toasted or fried, they pop and sputter

in the pan. Toasting the seeds releases their nutty flavor. This

pungent and savory vegetable stew is delicious served as a vegetarian

main course or with roasted or grilled meats.

 

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

 

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<Summ>

<Nam>

Curried Potatoes, Cauliflower and Peas

</Nam></Summ>

<RcpE name= " Curried Potatoes, Cauliflower and Peas " author= " Joyce

Jue, Time-Life Books, 1999 " >

<Serv qty= " 6 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Main Course

</CatT>

<CatT>

No Meat

</CatT>

</CatS>

<IngR name= " potatoes " unit= " lb. " qty= " 1 1/2 " >

<IPrp>

(new red or Yukon Gold)

</IPrp>

</IngR>

<IngR name= " mustard seeds " unit= " tsp. " qty= " 2 " >

<IPrp>

(brown)

</IPrp>

</IngR>

<IngR name= " vegetable oil " unit= " Tbs. " qty= " 2 " >

<IPrp>

or ghee

</IPrp>

</IngR>

<IngR name= " yellow onion " qty= " 1 " >

<IPrp>

sliced

</IPrp>

</IngR>

<IngR name= " garlic cloves " qty= " 2 " >

<IPrp>

finely minced

</IPrp>

</IngR>

<IngR name= " fresh ginger " unit= " tsp. " qty= " 2 " >

<IPrp>

peeled & amp; finely minced

</IPrp>

</IngR>

<IngR name= " ground cumin " unit= " tsp. " qty= " 1 " ></IngR>

<IngR name= " garam masala " unit= " tsp. " qty= " 1 " ></IngR>

<IngR name= " ground turmeric " unit= " tsp. " qty= " 1/2 " ></IngR>

<IngR name= " cayenne pepper " unit= " tsp. " qty= " 1/4 " ></IngR>

<IngR name= " cauliflower " unit= " cups " qty= " 2 " >

<IPrp>

(small florets)

</IPrp>

</IngR>

<IngR name= " water " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " Salt and freshly ground pepper " >

<IPrp>

to taste

</IPrp>

</IngR>

<IngR name= " peas " unit= " cup " qty= " 1 " >

<IPrp>

fresh or frozen, thawed

</IPrp>

</IngR>

<IngR name= " fresh cilantro " unit= " Tbs. " qty= " 2 " >

<IPrp>

chopped

</IPrp>

</IngR>

<DirS>

<DirT>

Peel the potatoes and cut into 1-inch cubes. Place in a bowl, add

water to cover and set aside. & #013; & #010; & #013; & #010;In a large

saucepan over medium heat, cook the mustard seeds until they begin to

pop, 1 to 2 minutes. Add the ghee or oil, onion, garlic and ginger

and cook, stirring occasionally, until the onion begins to soften,

about 1 minute. & #013; & #010; & #013; & #010;Sprinkle in the cumin, garam

masala, turmeric and cayenne and cook, stirring constantly, until

fragrant, about 30 seconds. Drain the potatoes. Add the potatoes and

cauliflower and stir to coat with the spices.

& #013; & #010; & #013; & #010;Add the water, cover and cook until the

potatoes are almost tender, 10 to 12 minutes. Season with salt and

pepper. Add the peas and cook until tender and the liquid is

absorbed, about 3 minutes more. & #013; & #010; & #013; & #010;Garnish with

the cilantro and serve hot or at room temperature.

</DirT>

</DirS>

<Desc>

This recipe is basically the classic Indian Aloo Gobi and is

delicious!

</Desc>

<Srce>

http://www.williams-sonoma.com/ -- Adapted from Williams-Sonoma

Lifestyles Series,Asian Flavors

</Srce>

<AltS label= " Formatted for MC6 " source= " by Vicky;

v_camille_b " />

<Note>

Brown mustard seeds are found in Indian markets and specialty-food

stores. As they are being toasted or fried, they pop and sputter in

the pan. Toasting the seeds releases their nutty flavor. This pungent

and savory vegetable stew is delicious served as a vegetarian main

course or with roasted or grilled meats. & #013; & #010;

</Note>

</RcpE></mx2>