|
Ingredients
|
Quantity
|
|
Oil
|
4 tbsp
|
|
Onion – finely chopped
|
2 medium
|
|
Potatoes – diced in 2 cm pieces
|
450gms
|
|
Cauliflower
|
1 small
|
|
Ground turmeric
|
½ tsp
|
|
Chilli powder
|
1/3 tsp
|
|
Ground cumin
|
1 tsp
|
|
Tomatoes – chopped
|
2
|
|
Salt
|
1tsp
|
|
Sugar
|
¼ tsp
|
|
Peas
|
400gms
|
|
Garam masala
|
½ tsp
|
Garam Masala (one of the ingredients in this dish) means "hot
spices" and is a mixture of ground spices that is used sparingly,
sprinkled either on a finished dish or on to the foods just before it has
finished cooking. It is far better to grind your own spices than to buy the
mixture ready-ground. Bought garam masala often contains inferior quality
spices and will not keep its flavour for long.
For homemade garam masala, grind together cardamom seeds from 10
pods, 25g cinnamon stick, 6 cloves and 6-8 whole black peppercorns. Store in an
airtight jar in a cool place.
Heat the oil in a karahi (wok) over medium high heat. Add the
onions and fry for 3-4 minutes until light brown. Add the potatoes and
cauliflower and stir. Add the turmeric, chilli, cumin, tomatoes, salt and
sugar. Stir fry for 2-3 minutes. Add the peas, cover and reduce heat to a
medium low and cook for about 20 minutes until the potatoes and cauliflower are
tender. During the cooking period stir the vegetables a few times to stop them
sticking. Sprinkle with garam masala. It's that easy!
