Cauliflower and Potato Curry

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Cauliflower and Potato Curry

Cauliflower and Potato Curry

Everbrite's Recipe Pages

Appetizers
Beef and Currant Rolls plus others

Breakfast
Apple and Oatmeal Pancakes plus others

Chanukah
Carrot and Beet Latkes plus others

Desserts
Cakes
Banana Cake plus others
Cookies
Apricot Butter cookies plus others
Other
Apple Crisp plus others
Pies
Chocolate Meringue Pie plus others

Main Courses
Brisket with Red Wine, Dried Apples and Pears
Cauliflower and Potato Curry
Cauliflower with Almonds
Chicken Breasts with Balsamic Vinegar
Chicken Breasts with Mixed Dried Fruits
Chicken Breasts with Peaches and Cinnamon
Chicken Breasts with Tarragon
Chinese Egg Rolls
Grandma Norma's Brisket
Grilled Chicken with Lemon Grass and Honey
Kusuma's Zucchini Curry
Lentil Burgers
Marinated Grilled Fresh Shrimp
Meatless Moussaka
Moo Shu Chicken
Mushroom Stroganoff
Orange Mushroom Chicken
Potato Pea Curry
Roasted Chicken with Garbanzo Ragout and Gremolata
Richard Wellins' Brisket
Shrimp with Black Bean, Chili and Ginger
Shrimp Greek Style with Rigatoni
Spaghetti Carbonara
Stewed Eggplant
Tandoori Chicken with Yogurt Dill Sauce
Veal with Dried Apricots

Odds and Ends
Garam Masala plus others

Passover
Passover Apple Crisp plus others

Side Dishes
Other
Adele Rosen's Carrot Ring plus others
Pasta
Baked Macaroni and Cheese plus others
Potatoes
Cauliflower and Potato Curry plus others
Rice
Buttered Saffron Rice with Peas, Mushrooms and Sundried Tomatoes plus others

Soups
Asparagus Bisque with Curry and Crème Fraîche plus others

Thanksgiving
Thanksgiving Dishes

Vegetables
Vegetable Dishes

Everbrite's Travel Pages

Belarus
Belarus Info

Russia
Russia General Info

Ukraine
Ukraine Info

 

1 head of cauliflower about 7" at its widest diameter
2 medium sized boiling potatoes
4 T. vegetable oil
1/4 t. whole fenugreek
1 t. whole fennel seeds
1 t. whole cumin seeds
2 whole dried hot red peppers
3/4 t. ground turmeric
1 t. ground coriander seeds
1/2 t. salt
1/8 t. freshly ground pepper

Optional: garam masala

  1. Break cauliflower into flowerets about 2" long
  2. Peel potatoes
  3. Cut potatoes into cubes about 1/2 on each side
  4. Heat oil over high heat in a large 12" - 14" fry pan with a cover
  5. When the oil is smoking, scatter the fenugreek seeds, the fennel seeds, the cumin seeds and the dried peppers
  6. Stir once quickly add the cauliflower and the potatoes
  7. Stir again and turn the heat to medium
  8. Mix together the turmeric, coriander, salt and pepper and sprinkle over the vegetables
  9. Saute them for about 8 - 10 minutes until some of potato and cauliflower pieces are browned
  10. Add 1/4 c. water and cover immediately
  11. Turn the heat very low and steam the vegetables 7 - 10 minutes until the vegetables are tender
  12. Optional serving suggestion: sprinkle with garam masala

Note: Unusual spices unavailable from your local Indian market can be ordered from the online vendor Organic India or ishopindian in the US.

Serves 4 - 6 people depending upon whether it is a main course or a side dish.

updated 6 December 2008 © 2006 Ruth E. Imershein
Made with a Mac PB 15


Russia General Info

Ukraine
Ukraine Info

 

1 head of cauliflower about 7" at its widest diameter
2 medium sized boiling potatoes
4 T. vegetable oil
1/4 t. whole fenugreek
1 t. whole fennel seeds
1 t. whole cumin seeds
2 whole dried hot red peppers
3/4 t. ground turmeric
1 t. ground coriander seeds
1/2 t. salt
1/8 t. freshly ground pepper

Optional: garam masala

  1. Break cauliflower into flowerets about 2" long
  2. Peel potatoes
  3. Cut potatoes into cubes about 1/2 on each side
  4. Heat oil over high heat in a large 12" - 14" fry pan with a cover
  5. When the oil is smoking, scatter the fenugreek seeds, the fennel seeds, the cumin seeds and the dried peppers
  6. Stir once quickly add the cauliflower and the potatoes
  7. Stir again and turn the heat to medium
  8. Mix together the turmeric, coriander, salt and pepper and sprinkle over the vegetables
  9. Saute them for about 8 - 10 minutes until some of potato and cauliflower pieces are browned
  10. Add 1/4 c. water and cover immediately
  11. Turn the heat very low and steam the vegetables 7 - 10 minutes until the vegetables are tender
  12. Optional serving suggestion: sprinkle with garam masala

Note: Unusual spices unavailable from your local Indian market can be ordered from the online vendor Organic India or ishopindian in the US.

Serves 4 - 6 people depending upon whether it is a main course or a side dish.

updated 6 December 2008 © 2006-2011 Ruth E. Imershein
MacBook Pro
Made with a Mac