Everyday Indian Food
1 Cauliflower 2-3 Potatoes
1 inch fresh root Ginger, finely chopped
2 Tbs Olive Oil Or 1/2 Tbs Ghee
2-3 Tbs plain natural yoghurt
spices and seasoning
1/2 Turmeric powder
1 heaped tsp Coriander powder
1/2 – 1 tsp Chilli Powder
1 1/2 tsp Salt
1/2 tsp fresh ground pepper
Fresh coriander (small hand-full chopped)
special kitchen things:
A wok or frying pan with fitted lid
A flat mixing spoon.
1. Wash, peel and chop the potatoes into bite size pieces.
2. Chop the cauliflower into bite size florets – about 1 1/2 inches (not too small or they will mush up when you cook them) – and then wash thoroughly.
3. Heat the ghee or oil in a wok (no smoking oil!). If you use ghee that will keep the final dish moist, while oil tends to be more drying because the potatoes really soak it up.
4. Add the potatoes to hot oil, with a couple Tbs of water. Partially cook potatoes for around 3 minutes, with the lid on the wok, on a low medium heat. If potatoes are sticking add a couple more tbs of water. The potatoes should still be firm – cooking them first gives them a head start over the cauliflower.
5. Add the finely chopped ginger to the potatoes and cook for a few minutes. (Sometimes the ginger is cooked first in the hot oil, but if you do that you will loose lots of its flavour with over cooking. If you really like ginger you can chop it into bigger chunks or long strips).
6. Now toss the cauliflower florets in.
7. Mix all the spices and seasonings (except the ground black pepper) to the yoghurt with 3-4 Tbs water, to make a quick paste. Add the paste to the wok and mix till the yellow from the turmeric covers everything. Steam cook with the lid on the wok – make sure the gas is not too high or it will stick. (Also feel free to add in a dollop of Holy Cow! Himalayan Hot Garlic sauce at this stage as a cooking ingredient if you have some – or you can add it at the very end when the dish is cooked – depending on your taste for garlic sauce! Or you can keep it traditional without the sauce – it’s still delicious).
8. Check and mix every 1-2 minutes, adding water (up to 2-3 Tbs) to stop sticking. The cooking time is very fast so remember to keep watching. After around 10 minutes check to see if the potatoes are soft enough to eat. They should be soft enough to be broken with a chappati or naan bread – so quite soft but not mushy!
9. When cooked sprinkle ground black pepper, and garnish with fresh chopped coriander and tomatoes.
10. Serve while it’s hot with naan bread or chappaties, fresh salad and a dollop of plain natural yoghurt.