from Cooking with my Indian mother-in-law by Simon Daley (great book that I checked out from the library)
I thought this was so tasty!! And it was super easy - which was great since this was my first time to shop and cook with me and the new baby.
1 tbsp canola oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
Pinch of fenugreek seeds
1/2 tsp asafoetida
1 med cauliflower, broken into florets
2 potatoes, pealed and cut into pieces
2 tsp dhana jiru (recipe below)
1/2 tsp chili powder
1/2 tsp turmeric
1/2 c. frozen peas
3 cloves of garlic, crushed with 1 tsp salt
5 oz crushed canned tomatoes
1/2 tbsp chopped cilantro
Heat the oil in a wide pan (one with a lid), getting it quite hot before adding the mustard, cumin, and fenugreek seeds. When they begin to pop, add the asafoetida and cook for a few seconds before adding the cauliflower and potatoes. Turn the vegetables in the spiced oil, then reduce the heat to low. Add the dhana jiru, chili powder, and turmeric and stir vegetables carefully to coat with the ground spices.
Add 6 tbsp of water into the pan, then cover and cook gently for about 20 minutes until the vegetables are almost cooked. At this stage, add the peas, garlic paste and the tomatoes. Stir gently and cook for 5-6 minutes longer without the lid, until the vegetables are tender. Sprinkle the cilantro and serve immediately.
Dhana Jiru
I used a 2:3 ratio of cumin seeds to coriander seeds.
Preheat the oven to 350 degrees and bake seeds on a cookie sheet for 5 minutes. Remove from oven and allow to cool completely. I ground them with a mortar and pestle.
Wild Rice
I didn't have enough brown rice so I used wild rice - but I thought it complimented the dish really nicely.
Salad with Balsamic Vinaigrette
We used a 1:1 ratio of balsamic vinegar to olive oil and added S&P and fresh basil and thyme.
Total Cost = $20
prepared by Holly and Chris
