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We clean and wash the vegetables: onion, carrot, garlic and chop them finely.
Put in a pan a few tablespoons of oil with a little water and put the chopped vegetables. Let simmer for a few minutes. Now add the sweet pepper paste.
We clean and wash the potatoes and cauliflower. We cut the potatoes into cubes, and we break the cauliflower into bunches and add them to the pot over which we put as much water as it contains.
Cover with a lid and let it boil. Add the canned tomatoes, salt and pepper to taste and leave for another 10 minutes. When the stew is ready, turn off the heat, put the finely chopped parsley and cover with a lid.
I wish you good appetite!
Indian cauliflower and potato stew
Indian food is not the healthiest, but it is so tasty. In Indian cuisine, frying is used a lot, which, although it tastes good in dishes, is not a happy choice for our health. But from time to time we allow ourselves a little escape. Of course you can skip the frying and you can cook the vegetables. A good stew will come out, but it will not have the same taste. I present it to you as I learned it from my mother-in-law.
Ingredients for Indian cauliflower and potato stew:
- 600 gr of cauliflower
- 400 g of potatoes
- 2 red onions
- 4-5 cloves of garlic
- 2 cm of ginger
- 1 bay leaf
- 1 teaspoon cumin (I use cumin because I don't like the taste of cumin)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon chili
- 2 large tomatoes or 150 gr tomato juice / sauce
- Salt to taste
Preparation for Indian cauliflower and potatoes:
I washed the cauliflower and unwrapped it in small bouquets. I washed, cleaned and cut the potatoes. I chopped the julienned onion, the garlic and the ginger I turned them into a paste with the help of the mortar and I prepared all the spices so that I would have them available when it was their turn.
In a deeper wok or pan, I heated a tablespoon of oil and lightly fried the cauliflower until it turned golden. I took it out on a plate and did the same with the potatoes.
In the same hot wok, I put a tablespoon of oil and added cumin seeds, mustard and bay leaf. They started dancing because of the hot oil. After about 30 seconds I added the ginger and garlic paste. I let the oil flavor for a few seconds and quickly added the onion. When the onion softened, I added the spices and let them cook for a minute, then I added the tomato juice.
After I added the tomato juice, I let the sauce boil for 10 minutes, then I added the potatoes and cauliflower, a little water and I put the lid on. My stew boiled for about 20 minutes, until it dropped nicely and was left with a dense and fragrant sauce.
Check the stew and add more water during cooking, if you think it is necessary.
That was the whole thing. All we had to do was enjoy a portion of this delicious Indian cauliflower and potato stew.
Next to this stew, we had chapati. You can find the recipe HERE
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