Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Curried Potatoes, Cauliflower and Peas

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Curried Potatoes, Cauliflower and Peas Empty Curried Potatoes, Cauliflower and Peas

    Post by Lobo Mon 18 Jan 2016, 7:55 pm

    Curried Potatoes, Cauliflower and Peas Img7l
    Curried Potatoes, Cauliflower and Peas
    Curried Potatoes, Cauliflower and Peas Translucent
    Be the first to Write a Review
    Prep Time: 25 minutes
    Cook Time: 15 minutes
    Servings: 6
    Brown mustard seeds are found in Indian markets and specialty-food stores. As they are being toasted or fried, they pop and sputter in the pan. Toasting the seeds releases their nutty flavor. This pungent and savory vegetable stew is delicious served as a vegetarian main course or with roasted or grilled meats.






    • 284

    Ingredients:


    • 1 1/2 lb. new red or Yukon Gold potatoes
    • 2 tsp. brown mustard seeds
    • 2 Tbs. ghee or vegetable oil
    • 1 yellow onion, sliced
    • 2 garlic cloves, finely minced
    • 2 tsp. peeled and finely minced fresh ginger
    • 1 tsp. ground cumin
    • 1 tsp. garam masala
    • 1/2 tsp. ground turmeric
    • 1/4 tsp. cayenne pepper
    • 2 cups small cauliflower florets
    • 1 cup water
    • Salt and freshly ground black pepper, to taste
    • 1 cup fresh or thawed frozen petite peas
    • 2 Tbs. chopped fresh cilantro

    Curried Potatoes, Cauliflower and Peas Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    Directions:

    Peel the potatoes and cut into 1-inch cubes. Place in a bowl, add water to cover and set aside.

    In a large saucepan over medium heat, cook the mustard seeds until they begin to pop, 1 to 2 minutes. Add the ghee or oil, onion, garlic and ginger and cook, stirring occasionally, until the onion begins to soften, about 1 minute. Sprinkle in the cumin, garam masala, turmeric and cayenne and cook, stirring constantly, until fragrant, about 30 seconds. Drain the potatoes. Add the potatoes and cauliflower and stir to coat with the spices. Add the water, cover and cook until the potatoes are almost tender, 10 to 12 minutes. Season with salt and pepper. Add the peas and cook until tender and the liquid is absorbed, about 3 minutes more.

    Garnish with the cilantro and serve hot or at room temperature.
    Adapted from Williams-Sonoma Lifestyles Series, Asian Flavors, by Joyce Jue (Time-Life Books, 1999).
    • Back to top
      Current date/time is Sun 17 Nov 2024, 7:35 am