Real African Dishes: [MC-AllEthnic-Recipes] Puhlgobi Alu - Cauliflower and Potato Curry (Indian)

Wednesday, January 16, 2013

[MC-AllEthnic-Recipes] Puhlgobi Alu - Cauliflower and Potato Curry (Indian)

* Exported from MasterCook *

Puhlgobi Alu - Cauliflower and Potato Curry

Recipe By :Angela
Serving Size : 5 Preparation Time :0:00
Categories : cauliflower curry
Indian main dish
potatoes vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium cauliflower -- separated into florets and steamed
until just getting tender.
3 medium white potatoes -- boiled until just fork tender and
cut into 2" chunks
3 medium tomatoes -- cut into 1" chunks
3 TBSP oil
3 medium onions -- sliced
1 tsp minced garlic
1 TBSP minced ginger root
1/4 Cup palm sugar -- substitute brown, not white sugar
1/2 cup water
----Seeds:----
1 tsp Kalonji /Charnushka/Nigella -- substitute black
mustard seeds
1 tsp kala jeera (or cumin)
1 tsp black mustard seeds
1/2 teaspoon fenugreek seeds -- (don't leave this out !!)
1/4 teaspoon cardamom seeds -- not pods. Seeds.
----Spice powders:----
2 tsp coriander
2 tsp turmeric
1 tsp yellow curry powder blend -- Spice Islands brand
1 tsp garam masala
1/4 teaspoon black pepper
1/4 teaspoon crushed red chili
1 tsp coarse Kosher salt (more to taste)

Peel and cook the potatoes; set aside to cool.
Clean and steam the cauliflower; set aside to cool.
Assemble all ingredients: measure the seeds into a small dish. Measure all
the spice powders into a second dish. Assemble the vegetables and other
ingredients.
Heat the oil in a deep pan with a lid. When hot, add the seeds. Have a lid
handy, they will pop.
When the seeds begin to pop, add the spice powders and fry for a few
seconds. DO NOT BURN THEM. Critical point in the preparation. Shake the pan,

stir the contents. Mind the heat.
Add the onion, garlic, ginger, and reduce the heat. Continue to cook until
the onions are beginning to get soft.
Add the cauliflower, potatoes, tomatoes, and remaining ingredients. Cover
and simmer until the vegetables are tender and the flavors are combined,
about 25 minutes (depending on how well done the potatoes and cauliflower
are to start with).

Cuisine:
"Indian"

Serving Ideas : Serve a sweet yellow saffron pilaf (zarda) with this.

NOTES : MAKE AHEAD NOTES: The potatoes and cauliflower can be done the day
ahead and held over in the refrigerator.
I also use canned tomatoes or canned stewed tomatoes in this, 1 x 15oz can.