Wednesday, May 4, 2011

Potato, Cauliflower and Peas Curry

Late last year, I put two and two together when I clued in that an Indian take-out-slash-caterer a friend frequently spoke of is actually walking distance from our (now not so) new place.

Mistaan is a fairly big operation with a small store front that offers a take-out menu, some packaged foods and Indian movies. I started dropping by occasionally for samosas (3 for $1) and eventually started taking home vegetable parokas as well. It's becoming a problem, being so close.

Anyway, with some friends coming over for dinner, I had a few dishes prepared but I decided I needed something else. A quick trip to Mistaan resulted in samosas, parokas, a container of saag paneer (spinach and cheese - OMG so good), a bottle of mango chutney for the deep-fried goodies, and a bottle of lime pickle (limes packed with chili peppers) to add some zip to the meal.

The rest of the meal included my kofta curry, spiced rice and a variation of something new I saw at Niya's World, Aloo Gobi Mutter Ki Subzi (potato cauliflower and peas). It turned out way better than I thought it would. The recipe also called for Amchur powder (mango powder) that I had bought some time ago and had yet to use. Overall, we stuffed ourselves stupid and still had leftovers for the following evening (since our guests were leaving town and couldn't bring it with them).

That's what I call a Friday night dinner.


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Potato, Cauliflower and Peas Curry
This tasty vegetable curry uses mango powder and compliments any Indian-themed dinner.
Ingredients
1 tbsp water1 tsp chili powder1/2 tsp turmeric6-8 potatoes, cubed1 small cauliflower3 tbsp oil2 onions, thinly sliced1 cup peas1/2 tsp mango powder (amchur) 1 tsp garam masala1/4 tsp salt3 tbsp water1-2 tbsp cilantro, chopped
Instructions
1. In a small glass, combine water, chili powder and turmeric, stir and set aside.2. Boil potatoes until soft.3. Cut flortes from cauliflower, discarding centre.4. In a deep pot, fry onions in oil over medium heat until translucent.5. Add water and spice mixture and continue to stir for 2-3 minutes.6. Add potatoes, cauliflower, peas, mango powder, garam masala and salt and stir for 2-3 minutes.7. Add 3 tbsp water, cover and cook for 10-12 minutes on low, until cauliflower is soft. Add additional water if necessary.8. Stir in cilantro before serving.
Details
Prep time: Cook time: Total time: Yield: 10 servings
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
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4 comments:

  1. Aloo-gobi-mattar looks perfect to have with roti or naan....check out mine http://nisahomey.blogspot.com/2010/11/punjabi-spicy-hot-aloo-gobicauliflower.html

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  2. I am bookmarking this to make soon, this is my kind of meal! Miriam@Meatless Meals For Meat Eaters

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  3. What a delicious combination of flavors! I am growing peas and cauliflower and will give this a try as soon as I harvest them.

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