- Cut up cauli into 1 inch florets and peel, wash potatoes and cut into 1" pieces- set aside.
- Heat Veg oil in nonstick skillet and brown over med. heat for few seconds.
- Add Cauli and pots.
- Add Ginger, turmeric, salt and cay. pepper. Stir to coat vegs.
- Cover with a lid, heat through and reduce heat. Simmer for 8-10 min until veg are tender but firm.
- Sprinkle coriander powder, lemon juice and garam masala. Stir. Increase heat to med. and pour remaining 2 tsp of oil around the sides, allowing the oil to get to the bottom of the pan. Fry for 3-5 mins. Stir occasionally in a lifting and turning fashion to avoid mashing veg. all the liquid should be evaporated.
- Transfer to serving platter and garnish with fresh coriander.
I should be honest and say I added a few splashes of coconut milk to the recipe. I like it a little creaminess to my Alu Gohbi but have notices that its not really how its supposed to be cooked. I don't know where I ate it that it was creamy (I think in Davenport) but I really like it that way and am disappointed when restaurants serve it dry.
Here is how you make Garam Masala:
- 1 1/2 Tblsp whole cardamom
- 4 cinnamon sticks broken into pieces
- 1 tsp whole black pepper
- 1 tsp cumin seeds
- 1 Tblsp whole cloves
- 2 bay leaves broken up
- 1/2 teaspoon fennel seeds
- 1 tsp kasoori methi (dried fenugreek leaves-optional)
- Pinch of saffron (optional)
Put everything into your coffee grinder and powder finely.
I obviously didn't use the optional items and I thought the recipes I tried still tasted as they should.
The paneer was easy because you just had to spread part skim ricotta into a pan and then bake until the water evaporated. It's not true paneer but it works for American purposes. I used it to make Matar Paneer and it tasted really good. Kent even ate it despite the fact that he hates peas and it was a dish consisting primarily of peas. Those of you who want more will have to check out the book. I'll return it before next weekend.