article by Asha from Hamilton

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CAULIFLOWER, POTATOES & PEAS CURRY

Ingredients

4 medium potatoes cut into 6 pieces

1 medium cauliflower (about 16 florets)

100g frozen peas

2” fresh ginger peeled and grated

2-3 green chilli

1 small tin tomato

4-table spoon water

Salt to taste

Oil for frying and cooking

1 level teaspoon whole cumin seed

2 bay leaves

2” stick of cinnamon

2 green cardamom pods

4 cloves

1 heap teaspoon turmeric powder

4 level teaspoon coriander powder

2 level teaspoon cumin powder

2 level teaspoon chili powder &

1 level teaspoon paprika powder

1 heap teaspoon sugar

OPTION

If you can't get, or don't have the various powder spices, you could use 2 table spoons of curry powder instead.

(PHOOLGOBI, ALOO & MUTTAR KI BHAJI)

METHOD

Wash potatoes, cauliflower and dry them on a tea towel.    Peel and cut potatoes, break the cauliflower into chunky florets.

Heat oil in a deep pan for frying.  Fry cauliflower until light brown and put it aside to drain the oil,   Fry potatoes until light brown and put it aside to drain the oil,

Now heat 5 tablespoon of oil in a medium pot, lower the flame. Add the whole ingredients, let it sizzle for a second.

Add grated ginger, stir and add two-table spoon of tomatoes, stir.   Add the ground spices, salt and sugar, stir.  Add rest of the tomatoes.   Stir the mixture until medium brown.   Add in potatoes, stir gently, cover and cook on a gentle heat for 5 minutes.

Add cauliflower and potatoes; stir gently, add water and cover.  Cook under low heat until cooked.

Then add whole peas. Stir well

Serve hot with chapati, rice or naan.

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