Mixed vegetables in a mustard and cumin sauce

[Guest guest]

A recipe I tried and liked.

 

Ingredients

450g Potatoes, boiled, cooled and peeled

vegetable oil, for frying

1 Cauliflower, broken into fairly chunky florets

7.5 cm Ginger, peeled and coarsely chopped

8 cloves Garlic, peeled and coarsely chopped

4 tbsp water, plus 600ml

1 tsp black Mustard seeds

1 tsp Cumin seeds

0.25 tsp kalonji or black onion seeds

0.25 tsp Fennel seeds

0.5 tsp Turmeric

1 tsp ground Cumin,

2 tsp ground Coriander,

1/2 tsp cayenne pepper

450ml Tomatoes, finely chopped

2 Carrots, peeled and cut into 1cm thick rounds

0.5 tsp Garam masala

150g Peas, fresh, or frozen and defrosted

 

Method

 

1. Cut the potatoes into thick 'chips' about 4cm long. Put the oil in a wok or

frying pan and set over a medium-high heat. When very hot, put in the potatoes

and fry them until they are golden-red. Remove with a slotted spoon to a plate

lined with kitchen paper. Put the cauliflower into the same oil and fry until

golden-red. Remove with a slotted spoon and put on a plate lined with kitchen

paper. Turn heat off and reserve the oil.

 

2. Put the ginger and garlic into the container of an electric blender or food

processor along with 4 tbsp water and blend until you have a smooth paste,

pushing down with a rubber spatula when necessary.

 

3. Put 4 tbsp of the oil used for frying into a large, preferably non-stick,

frying pan and set over a medium-high heat. When very hot, put in the mustard

seeds and cumin seeds. As soon as the mustard seeds begin to pop - this takes

just a few seconds - put in the kalonji and, 2 seconds later, the fennel seeds.

Give one quick stir and put in the paste from the blender. Stir and fry for 2

minutes. Put in the turmeric, ground cumin ground coriander and cayenne. stir

once or twice and put in the salt and tomatoes. Stir and cook until most of the

liquid has evaporated and the tomatoes are soft. Add 600ml water and bring to a

simmer. Cover, turn heat to low and simmer for about 7 minutes. Put in the

carrots, cover again and simmer for 3 minutes. Now put in the garam masala,

peas, fried potatoes and cauliflower. Mix gently and bring to a simmer. Cover

and continue to simmer on a low heat for 6-7 minutes, stirring gently now and

them.

[Guest guest]

That sounds tasty, although quite long winded. I'll have to wait until I have

some spare time to cook that.

 

Jo

 

, " frostedcrow " <frostedcrow wrote:

>

> A recipe I tried and liked.

>

> Ingredients

> 450g Potatoes, boiled, cooled and peeled

> vegetable oil, for frying

> 1 Cauliflower, broken into fairly chunky florets

> 7.5 cm Ginger, peeled and coarsely chopped

> 8 cloves Garlic, peeled and coarsely chopped

> 4 tbsp water, plus 600ml

> 1 tsp black Mustard seeds

> 1 tsp Cumin seeds

> 0.25 tsp kalonji or black onion seeds

> 0.25 tsp Fennel seeds

> 0.5 tsp Turmeric

> 1 tsp ground Cumin,

> 2 tsp ground Coriander,

> 1/2 tsp cayenne pepper

> 450ml Tomatoes, finely chopped

> 2 Carrots, peeled and cut into 1cm thick rounds

> 0.5 tsp Garam masala

> 150g Peas, fresh, or frozen and defrosted

>

> Method

>

> 1. Cut the potatoes into thick 'chips' about 4cm long. Put the oil in a wok or

frying pan and set over a medium-high heat. When very hot, put in the potatoes

and fry them until they are golden-red. Remove with a slotted spoon to a plate

lined with kitchen paper. Put the cauliflower into the same oil and fry until

golden-red. Remove with a slotted spoon and put on a plate lined with kitchen

paper. Turn heat off and reserve the oil.

>

> 2. Put the ginger and garlic into the container of an electric blender or food

processor along with 4 tbsp water and blend until you have a smooth paste,

pushing down with a rubber spatula when necessary.

>

> 3. Put 4 tbsp of the oil used for frying into a large, preferably non-stick,

frying pan and set over a medium-high heat. When very hot, put in the mustard

seeds and cumin seeds. As soon as the mustard seeds begin to pop - this takes

just a few seconds - put in the kalonji and, 2 seconds later, the fennel seeds.

Give one quick stir and put in the paste from the blender. Stir and fry for 2

minutes. Put in the turmeric, ground cumin ground coriander and cayenne. stir

once or twice and put in the salt and tomatoes. Stir and cook until most of the

liquid has evaporated and the tomatoes are soft. Add 600ml water and bring to a

simmer. Cover, turn heat to low and simmer for about 7 minutes. Put in the

carrots, cover again and simmer for 3 minutes. Now put in the garam masala,

peas, fried potatoes and cauliflower. Mix gently and bring to a simmer. Cover

and continue to simmer on a low heat for 6-7 minutes, stirring gently now and

them.

>