Indian, Main plate
1/4 c. vegetable oil
yogurt (optional)
1 1/2 tsp. mustard seed
1 1/2 tsp. cumin seed
1 onion
5 medium cloves garlic
2-3 tbs. ginger root
1 tsp. red chile flakes (or one jalapeno)
1 lb. yukon gold potatoes (3 med.)
1 head cauliflower
1 tbs. ground coriander seed
1 1/2 tsp. ground cumin
1/2 tsp. ground turmeric
1 1/2 tsp. salt
1/2 tsp. cayenne pepper (optional)
1/4-1 c. water
2 medium tomatoes, chopped
1/4 c. chopped cilantro
paneer (optional)
1. Roughly chop onion, garlic and ginger. Process in food processer until finely chopped. Add jalapeno or chile flakes and process until thoroughly mixed.
2. Heat oil in wok or 3-4 qut sautee pan over medium-high heat. Add mustard seed and let sizzle until it begins to pop. Add cumin and wait until mustard stops popping.
3. Add onion mixture and stir-fry until onion is golden brown, about 5 minutes. Add potatoes and stir-fry 2 minutes. Reduce heat to medium, cover and cook for 3 minutes.
4. Add ground spices, salt and pepper and cauliflower. Stir-fry 2 minutes. Stir in tomatoes and water to desire consistency. Cover and cook about 10 minutes or until vegetables are tender.
5. Remove from heat and stir in cilantro.
Serve with mango chutney, yogurt and flat bread.