Source: "Bend It Like Beckham" DVD
Region: Indian
Rating: Untried
Yields1 Serving
2 tbsp vegetable oil
1 small onion, peeled and cut into small pieces
½ bunch fresh coriander, separated into stalks and leaves and roughly chopped
1 small green chilies, chopped into small pieces (or one teaspoon chili powder)
1 small cauliflower, leaves removed and cut evenly into eighths
2 potatoes, peeled and cut into even pieces
1 can diced tomatoes
fresh ginger, peeled and grated
fresh garlic, chopped
½ tsp cumin seeds
1 tsp turmeric
½ tsp salt
1 tsp garam masala
1Heat vegetable oil in a large saucepan.
2Add the chopped onion and one teaspoon of cumin seeds to the oil.
3Stir together and cook until onions become creamy, golden, and translucent.
4Add chopped coriander stalks, one teaspoon of turmeric, and a half-teaspoon of salt.
5Add chopped chillis (according to taste) Stir tomatoes into onion mixture.
6Add ginger and garlic; mix thoroughly.
7Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
8Ensure that the potatoes and cauliflower are coated with the curry sauce.
9Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
10Add two teaspoons of Garam Masala and stir.
11Sprinkle chopped coriander leaves on top of the curry.
12Turn off the heat, cover, and leave for as long as possible before serving.
Ingredients
2 tbsp vegetable oil
1 small onion, peeled and cut into small pieces
½ bunch fresh coriander, separated into stalks and leaves and roughly chopped
1 small green chilies, chopped into small pieces (or one teaspoon chili powder)
1 small cauliflower, leaves removed and cut evenly into eighths
2 potatoes, peeled and cut into even pieces
1 can diced tomatoes
fresh ginger, peeled and grated
fresh garlic, chopped
½ tsp cumin seeds
1 tsp turmeric
½ tsp salt
1 tsp garam masala
Directions
1Heat vegetable oil in a large saucepan.
2Add the chopped onion and one teaspoon of cumin seeds to the oil.
3Stir together and cook until onions become creamy, golden, and translucent.
4Add chopped coriander stalks, one teaspoon of turmeric, and a half-teaspoon of salt.
5Add chopped chillis (according to taste) Stir tomatoes into onion mixture.
6Add ginger and garlic; mix thoroughly.
7Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
8Ensure that the potatoes and cauliflower are coated with the curry sauce.
9Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
10Add two teaspoons of Garam Masala and stir.
11Sprinkle chopped coriander leaves on top of the curry.
12Turn off the heat, cover, and leave for as long as possible before serving.
