ninasnosh

The Pampel family are yet again surrounded by packing boxes so apologies, but I haven’t managed to update my blog for a while.

This is my sister Rowaina’s favourite dish it takes a somewhat dull vegetable (cauliflower) and transforms it. This savoury dish takes on a subtle sweet flavour from both the peas and cauliflower.

Ingredients

Serves 2 hungry people or 4 if served with another dish

For the vaghar:

• 2 – 3 tbsp sunflower/canola oil
• 1/2 tsp mustard seeds
• 1/4 tsp hing

And the rest:

• 1/2 a cauliflower – florets cuts into about 4 pieces each (see images below)
• 1 potato peeled and cut into small pieces (about 2-3cm)
• 2 cups of frozen peas
• 1 tsp of fresh masala
• 2 tsp of ground coriander and cumin (1 part cumin to 2 parts coriander)
• 3/4 – 1 tsp cooking salt
• 1/4 tsp turmeric
• water – may be required

Method

1. Firstly prepare all the vegetables
2. Heat the oil for the vaghar in a large deep frying pan
3. Once the oil is hot add the mustard seeds and hing – cover with a lid
4. Once the mustard seeds have popped/cracked in the oil remove the pan from the heat
5. Now add all the spices to the oil and stir
6. Return the pan to a low heat and add the cauliflower, peas and potato
7. Mix everything together
8. Cover with a lid and cook on a low-medium heat for about 20 minutes
9. Stir occasionally making sure the food does not stick to the pan
10. If you find it is sticking/burning turn the heat down and add 2-3 tbsp of tap water to loosen
11. Taste to ensure there is enough salt and spice – add more if you think it needs it ( remember to always cook a little longer if you add more spices)
12. Once you are happy the dish is cooked remove from heat, allow to rest for a few minutes and serve

cauliflower, peas and potato – raw

cooking

This entry was posted on May 1, 2012 at 11:10 pm and is filed under Recipes, Vegetarian with tags asafoetida, curry, easy, essentials, food, ground cumin, hing, hungry, indian, masala, mustard seeds, peas, potato, recipes, spices, spicy, vegetarian, yummy. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.