Monday, April 20, 2009


Cauliflower and potato sabzi (recipe in the comments)
Cucumber salad

Hot tea
This is one of our older Indian meals and it's gone through a lot of alteration in the years we've been making it. The premise is simple - potatoes and cauliflower in a well spiced tomato gravy. The vegetables get infused with a wonderful flavor and the aromas fill the house. It's truly wonderful. I love this with Indian-style bread to dip and soak up the sauce, but we have made it with rice. The spicing is cooled with a crisp, cold cucumber salad. You can certainly make this hotter with more cayenne, but we've actually toned it down over the years so the other spices come through a bit better.

Prep Notes
Difficulty: Easy
Chopping: Cauliflower, potato, cucumbers
Time: 35 minutes
Make ahead: The re-heats very well.

J: "I really love Indian food."
M: "Perfect Indian at home."

1 comment:

J said...

Cauliflower and Potato Sabzi – M & J (Inspired by Cooking Light)
Serves 3

1 head cauliflower
1 ½ T vegetable oil
2 baking potatoes, peeled, halved lengthwise and sliced
2 t cumin seeds
4 garlic cloves, minced
⅔ cup water
⅔ cup tomato puree
2 t ground ginger
1 ½ t salt
¾ t turmeric, scant
¼ t cayenne
1t cinnamon,plus more to taste

Separate cauliflower into florets and chop into small florets. Measure 4 cups of florets. Use rest of cauliflower to snack on.

Heat 1 ½ T oil in a large pot over medium high heat. Add potatoes, cumin and garlic. Cook for 3 minutes. Add water, tomato puree, ginger, salt, tumeric, cayenne, and cinnamon. Add cauliflower. Stir well, cover and reduce heat to simmer for 20 minutes or until vegetables are tender. Toss well.