1 Potato (200 g); up to 2
1 Cauliflower
1 ts Garlic; mashed
1 ts Ginger; shredded
1 ts Whole cumin
1/2 ts Ground turmeric
1/2 ts Cayenne powder
2 ts Ground coriander seed
2 tb Salad oil
Salt
2 tb Water; up to 3 tb
Coriander; chopped
1/2 Lemon; juice of
Cut up the potato and cauliflower into large chunks and cook in
boiling water.
Add salad oil to a pan on medium heat, cook the cumin until fragrant.
Add the garlic and ginger and stir fry until fragrant, then cover
with a lid briefly. Remove the lid and lower the heat, then add the
ground spices and 1 ts salt. stir and cook for 20 to 30 seconds.
Add the water and stew until thick, then add the veggies and stir fry.
Add the fresh coriander and pour on the lemon juice. Adjust with salt
to taste.
Recipe by Indian Curry by Yoshima Nair, Tapei, Delight Press, 2015
