Traditional Indian dry curry recipe
Nice potato and cauliflower curry
Ingredients
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-
4 tablespoons vegetable oil
-
1 large white onion, finely chopped
-
4 cloves garlic, finely chopped
-
1-inch ginger, peeled and grated
-
1 1/2 teaspoons ground coriander
-
1 1/2 teaspoons ground cumin
-
1 tsp garam masala
-
1/2 tsp turmeric
-
1 tsp chili powder
-
500 grams potatoes, peeled and cut into 1/2-inch cubes
-
500 grams cauliflower, cut into 1/2-inch pieces
-
1/2 cup frozen peas
-
salt to taste
Recipe Method
1. In a
large saucepan over moderate
flame, heat the oil until it shimmers in the
pan. Add the
onion,
garlic,
ginger, and
spices, and turn down the
flame to medium-low.
2. Saute, stirring constantly until the onion softens and the spices release their aroma, about 3 minutes.
3. Add the cubed potatoes and brown them with the spices. Add about 2/3 cup of water to the saucepan and cover.
4. Let simmer for 10 to 15 minutes or until the potatoes are almost cooked (pierce one with a fork—if it still gives a bit of resistance, you’re there).
5. Remove the lid and add the cauliflower and peas. Give the pan a good stir and simmer, uncovered, until the cauliflower is tender, about 10 minutes.
6. The liquid will evaporate almost completely—keep stirring so the curry doesn’t burn. Sprinkle with an additional pinch of garam masala and season the curry with salt. Serve immediately.
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