Region: Nepal
Rating: 9/10
¼ cup cooking oil
1 tbsp ground coriander
1 ½ tsp ground cumin
½ tsp turmeric powder
¼ tsp crushed red pepper flakes
1 medium head cauliflower (cut into large florets (about 4 cups))
1 ½ lbs boiling potatoes (about 4) (peeled and cut into 1/2 inch pieces)
1 cup canned crushed tomatoes in thick puree (I used 2 real tomatoes.)
½ cup cilantro (chopped)
½ cup water
1 tsp salt
1 cup frozen peas
1
In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
2
Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer.
Ingredients
¼ cup cooking oil
1 tbsp ground coriander
1 ½ tsp ground cumin
½ tsp turmeric powder
¼ tsp crushed red pepper flakes
1 medium head cauliflower (cut into large florets (about 4 cups))
1 ½ lbs boiling potatoes (about 4) (peeled and cut into 1/2 inch pieces)
1 cup canned crushed tomatoes in thick puree (I used 2 real tomatoes.)
½ cup cilantro (chopped)
½ cup water
1 tsp salt
1 cup frozen peas